Description
These Cranberry Orange Shortbread Cookies combine buttery dough with bright orange zest and sweet dried cranberries for a classic holiday cookie.
Ingredients
Scale
- 1/2 cup dried cranberries
- 3/4 cup granulated sugar, divided
- 2 1/2 cups all-purpose flour
- 1 cup cold butter, cubed
- 1 teaspoon almond extract
- Zest of 1 orange
- 1–2 tablespoons fresh orange juice
- Additional sugar for rolling, optional
Instructions
- Pulse cranberries with 1/4 cup sugar until finely chopped.
- Mix flour and remaining sugar, then cut in butter until crumbly.
- Add almond extract, cranberry mixture, zest, and juice, then knead into a ball.
- Shape dough into a log, wrap, and chill for 2 hours.
- Slice, roll in sugar if desired, and bake at 325°F for 12–15 minutes.
Notes
- Chilling the dough helps maintain clean slices.
- Freeze dough logs for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg