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Orange Cranberry Shortbread Cookies

Delightful cookies combining tart cranberries and zesty orange, perfect for family gatherings and holiday treats.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1/2 cup Cornstarch
  • 1/4 teaspoon Salt
Wet Ingredients
  • 1 cup Unsalted Butter, cold and cubed Chilled butter helps achieve a melt-in-your-mouth texture.
  • 1 cup Fresh Cranberries, chopped Fresh cranberries can be substituted with thawed and drained frozen cranberries.
  • 1 tablespoon Orange Zest Use only the bright orange skin to avoid bitterness.
  • 1 cup Powdered Sugar For the glaze.
  • 2 tablespoons Orange Juice Also for the glaze.

Method
 

Preparation
  1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cornstarch, and salt.
  2. Gently work in the cubed pieces of unsalted butter until the mixture resembles wet sand.
  3. Fold in the chopped cranberries and orange zest into the dough.
  4. Knead gently until the dough is pliable and cohesive.
  5. Roll the dough into a rectangle and tuck it into the freezer for about 20 minutes.
Baking
  1. Preheat your oven to 325°F (160°C).
  2. Slice the chilled dough into 24 sticks and place them onto a parchment-lined baking sheet.
  3. Bake for about 20 minutes until golden.
Finishing Touches
  1. Allow cookies to cool slightly.
  2. Whisk together powdered sugar and orange juice to form a glaze.
  3. Drizzle the glaze on top of the warm cookies.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.