Orange Cranberry Shortbread Cookies: A Festive Treat Bursting with Bright Flavors
Introduce a pop of citrus and a touch of tangy sweetness to your dessert tray with these delightful Orange Cranberry Shortbread Cookies. Perfect for holiday gatherings or as a sophisticated addition to your afternoon tea, these cookies blend the zesty aroma of fresh orange with the sharp, vibrant taste of cranberries, all nestled within a buttery shortbread base. Here’s how to make these elegantly delicious treats.
Ingredients
For the Cookies:
- 1 ¼ cups (155 g) all-purpose flour
- ⅓ cup + 1 tablespoon (75 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- ¼ teaspoon salt
- 1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
- ¼ cup (40 g) fresh cranberries, finely chopped
- ½ tablespoon orange zest
For the Garnish:
- 2/3 cup (80 g) powdered sugar
- 3 teaspoons (15 g) orange juice
Directions
To Make the Cookies:
- Combine Dry Ingredients: In a large mixing bowl fitted with a paddle attachment, mix flour, sugar, cornstarch, and salt.
- Incorporate Butter: Add cold butter cubes and mix on low speed until the mixture resembles wet sand and clumps together when squeezed.
- Add Fruits and Zest: Stir in the finely chopped cranberries and orange zest until evenly distributed.
- Shape and Chill: Turn the dough onto a piece of parchment paper or a silicone mat. Knead briefly into a smooth ball, then roll out between two sheets of parchment to a 4×12-inch rectangle. Freeze for 20 minutes to firm up.
- Preheat Oven: While the dough chills, preheat your oven to 325°F (163°C).
- Cut and Bake: Cut the chilled dough into 24 sticks and arrange on a baking sheet lined with a silicone mat. Bake for about 20 minutes, or until the edges begin to lightly brown. Reshape the cookies while still warm if necessary.
- Cool: Let the cookies cool on a wire rack before glazing.
To Make the Orange Glaze:
- Prepare Glaze: In a small bowl, whisk together powdered sugar and orange juice until smooth.
- Decorate: Drizzle the glaze over the cooled cookies using a pastry bag or a squeeze bottle for a neat finish.
Nutritional Information
- Prep Time: 40 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour
- Calories: 110 kcal per cookie
- Servings: 24 cookies
Conclusion
These Orange Cranberry Shortbread Cookies are not only a feast for the palate but also a joy to look at, making them a perfect addition to any festive occasion. The refreshing burst of orange and the tartness of cranberries provide a wonderful contrast to the sweet, buttery shortbread, creating a multi-layered flavor experience. Whether served at a holiday party or enjoyed quietly with a cup of coffee, these cookies are sure to impress. Bake a batch today and savor the wonderful combination of flavors that make these treats truly special.
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Orange Cranberry Shortbread Cookies
- Total Time: 1 hour
- Yield: 24 1x
Description
Orange Cranberry Shortbread Cookies offer a festive twist on the traditional shortbread, combining the tangy zest of fresh orange with the tartness of cranberries for a delightful holiday treat. These cookies are perfect for those who appreciate a blend of citrus and sweet flavors, encased in a buttery, crumbly texture that melts in your mouth.
Ingredients
For the Cookies:
1 ¼ cups (155 g) all-purpose flour
⅓ cup + 1 tablespoon (75 g) granulated sugar
1 tablespoon (8 g) cornstarch
¼ teaspoon salt
1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
¼ cup (40 g) fresh cranberries, finely chopped
½ tablespoon orange zest
For the Garnish:
2/3 cup (80 g) powdered sugar
3 teaspoons (15 g) orange juice
Instructions
To Make the Cookies:
In a large mixing bowl fitted with a paddle attachment, combine flour, sugar, cornstarch, and salt.
Add the cold butter cubes and mix on low speed until the mixture resembles wet sand and clumps together when squeezed.
Stir in the finely chopped cranberries and orange zest until evenly distributed.
Turn the dough out onto a piece of parchment paper or a silicone mat. Knead briefly into a smooth ball, then place another sheet of parchment on top and roll out to a 4×12-inch rectangle.
Freeze the dough for 20 minutes to firm up.
Preheat the oven to 325°F (163°C). Cut the dough into 24 sticks and arrange on a baking sheet lined with a silicone mat.
Bake for about 20 minutes, or until the edges start to lightly brown. Reshape the cookies while still warm if necessary.
Let the cookies cool on a wire rack.
To Make the Orange Glaze:
In a small bowl, whisk together powdered sugar and orange juice until smooth.
Drizzle the glaze over the cooled cookies using a pastry bag or a squeeze bottle.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 110