Gingerbread, egg nog, chocolate and peppermint are all wonderful, holiday flavors. But when those get a little old, or you need something more zippy and fresh – go for orange cranberry! On their own, I’m not a fan. Put them in shortbread, and I’m all over it. I love these cookies! They are really simple to make and taste absolutely heavenly. If you love shortbread – that buttery, floury, sugary bread – you’ll adore this take on it! The orange and cranberry work together to bring in a extra sweetness, tartness and pop to the cookie!
- 1 cup unsalted butter (room temperature)
- 1 cup powdered sugar
- 3/4 teaspoon almond extract
- 3/4 teaspoon table salt
- 1 tablespoon orange or mandarin zest
- 2 cups flour (sifted)
- 1/3 cup dried cranberries
Beat butter, sugar, extract and salt for at least 2 minutes on medium high speed.
Sift your flour and add that with the mixer on low. Don’t over mix -just mix until the flour is fully incorporated.
Fold in orange zest and cranberries.
Create logs with the dough. This recipe makes 2 logs with about an inch and a half diameter each. Wrap those in plastic wrap and leave in the freezer for 2 hours.
Preheat oven to 325F. Line baking sheet with parchment paper.
Slice into cookies about 1/4 inch thick, then place them on the cookie sheet about 1 inch apart. Bake for 20-30 minutes until edges are golden brown.
Leave cookies on the baking sheet for 1 minute after you take them out of the oven, then move them to a cooling rack. ENJOY!
Hungry for more? Check out more fun recipes!
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.