Description

These Delicious Orange Cranberry Shortbread Cookies are a perfect festive treat for the holidays. Featuring a crumbly, buttery texture enriched with tart fresh cranberries and bright orange zest, they are finished with a sweet citrus glaze that adds a delightful touch. Ideal for sharing and gifting, these cookies combine classic shortbread richness with seasonal flavors.

Ingredients

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Cookie Dough

2 cups All-Purpose Flour (Provides structure and the perfect crumbly texture; ensure precise measurements for best results.)
3/4 cup Granulated Sugar (Sweetens the dough and enhances that buttery flavor.)
1/2 cup Cornstarch (Adds tenderness, creating an extra crumbly cookie; feel free to omit for a firmer texture.)
1/4 teaspoon Salt (Balances sweetness and intensifies overall flavors.)
1 cup Unsalted Butter, cold and cubed (Essential for a rich, buttery taste.)
1 cup Fresh Cranberries (Offers a burst of tartness; can substitute with dried cranberries if desired.)
1 tablespoon Orange Zest (Infuses the dough with aromatic citrus flavor.)

Glaze

1 cup Powdered Sugar (Sweetens the glaze.)
2 tablespoons Orange Juice (Adds sweetness and extra citrus flavor.)

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Instructions

Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cornstarch, and salt. These create the base of your shortbread dough.
Add Butter: Mix in the cold, cubed unsalted butter using your fingers or a pastry cutter until the mixture resembles wet sand. This ensures the dough will be tender and crumbly.
Incorporate Cranberries and Orange Zest: Gently fold the fresh cranberries and orange zest into the dough. Then knead gently just until a cohesive dough ball forms to avoid overworking.
Shape and Chill Dough: Roll the dough into a 4 by 12-inch rectangle between two sheets of parchment paper. Transfer to a baking sheet and place in the freezer for about 20 minutes to firm up for easier slicing.
Preheat Oven and Slice Dough: Preheat your oven to 325°F (160°C). Remove dough from the freezer and slice into 24 equal sticks. Arrange the sticks on a lined baking sheet with some space between each.
Bake Cookies: Bake in the preheated oven for about 20 minutes, or until the edges are lightly browned. This ensures a perfect shortbread texture—crisp edges and tender centers.
Cool Cookies: Let the cookies cool on a wire rack for about 5 minutes to set before glazing.
Prepare Glaze: Mix the powdered sugar with orange juice until smooth. This simple glaze adds a sweet citrus finishing touch.
Glaze Cookies: Drizzle the glaze generously over the cooled cookies. Allow the glaze to set before serving or storing.

Notes

If fresh cranberries are too tart or not available, dried cranberries can be used, but omit cornstarch for a firmer texture.
Chilling the dough before slicing helps maintain the shape of cookies and prevents spreading.
Store cookies in an airtight container at room temperature for up to one week.
For an extra festive touch, sprinkle some finely grated orange zest over the glaze before it sets.