These slice and bake shortbread cookies are the Best. Cookies. Ever. And they’re ridiculously easy. Make some for Christmas!
When my kids were young, we always did lots and lots of Christmas cookies. They took them to school, we did neighborhood cookie swaps, and they loved arranging them in cookie tins and giving them out to their friends. I really miss those days, but since I don’t need to have so many sweets sitting around looking at me longing to be eaten each day, I’ve really scaled back. Now, I do just a few, and my favorites are Spiced Dark Chocolate Dipped Orange Slices (not actually a cookie at all) and these Cranberry Almond Shortbread Cookies.
I’ve narrowed it down to these two for a reason – and yes, this is probably silly, but I feel better that they both have healthy ingredients – fruit, and chocolate in the orange slices, and fruit and nuts (ahem, let’s just ignore the butter and sugar) in these shortbread cookies.
Plus, these are just ridiculously easy, deliciously melt-in-your mouth buttery, AND, the batter freezes really well. That means, make it, roll it up, freeze it, and just slice them up and bake them as needed.
Cranberry Orange Almond Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup confectioner's powdered sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups flour
- 1 tablespoon orange zest
- 2/3 cup sliced almonds toasted
- 1/3 cup dried cranberries chopped
Instructions
- Preheat oven to 325 degrees. Spray a cookie sheet or line with a silpat baking liner.
- Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer.
- Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms.
- Stir in almonds and cranberries with a spatula.
- Pat dough into a ball, and then form into a log shape, about 2-inches in diameter.
- Wrap the log in plastic wrap, and freeze until firm, at least an hour.
- Remove the dough from the freezer and slice into 1/4-inch thick slices.
- Place on cookie sheet, at least 1-inch apart. Bake for about 15 minutes, just until the edges start to turn golden. Check them after 10 minutes as ovens can vary!
- Let cool for about 5 minutes before removing from the cookie sheet.
Notes
Are you baking this holiday season? What’s your favorite cookie?
Eat well!
Do you use fresh orange zest? Can I substitute dried, and does it need to be reconstituted, or what?
Hi Tina – Yes, I do use fresh orange zest. I’ve never tried dried zest. It might not have as intense of a flavor. No need to reconstitute.
Just found this recipe & I Can’s wait to make a double batch, to have an extra log in the freezer for when I want something to eat w/my several cups of green tea I always drink during the day especially as it’s starting to get cold here in AR. I was wondering if you can use unsweetened cranberries or other dried fruits.
Also instead of reg. all purpose flour could you use almond or coconut flour, or would it make the cookies taste different?
I think either flour would work because the cookies really don’t rise much at all, but I’ve never tried it. The coconut flour might give a coconutty flavor. If you try it, let me know and I’ll post it! Thanks for visiting!
I would love to use fall shaped cookie cutters. How can I incorporate them in this recipe. Wanting to make them tomorrow for Thanksgiving.
Hi Leslie – you can just roll the dough out to about 1/4 inch thickness or a bit thicker, and use your cookie cutters. Easy!
This was my first shortbread cookie…and I read many recipes and was scared…..this was perfect!! Thank you!! I even added the flour into the mix b4 I should have…and it was still good! This is a No miss recipe for the season baking and anyone else reading recipes for shortbread that are intimidating…try this..you will feel like a pro! The only change I did…was to add more orange zest…cause I really wanted the orange to over weigh the almond. Thank you soooooh much for this guided recipe….your a Godsend!! Happy Holidays!!
Awww Thanks so much Joleen! I’m really glad you enjoyed it 🙂 I can’t wait to make them in a few weeks!
This are amazing! I topped them with a few sprinkles of white sparkling sugar and they are BEAUTIFUL!
Instantly added to my holiday baking list!
SO glad you like them Sondra! I’m making them tomorrow! Thanks for stopping by and leaving a comment 🙂
Two questions please, can I safely double this recipe and how many inches long should the logs be? I know you said 2″ in diameter but I’m trying to figure how many logs it makes and how long it should be rolled out to. Thanks!
Hi Diane – Yes, it doubles and freezes beautifully! I tend to roll them about 16″ long. It’s a rich, buttery cookie, so I prefer a smaller diameter cookie. Good luck, and hope you enjoy the recipe!
Can I double this recipe and freeze the dough ahead of time?
Yep! Just roll the extra dough into a log, wrap it in plastic wrap and then in a ziploc bag to prevent freezer burn. It freezer pretty hard, so let it thaw a bit before slicing. Thanks for stopping by Diane!
This is an fabulous recipe, I have made it several times. The cookies are crispy, buttery and flavourful.
Thanks so much Mary! It’s one of my all-time favorites too 🙂 I so appreciate you stopping by!
Made these once and they are delicious! I am trying to use more whole wheat flour. Could I sub regular flour for whole wheat pastry flour?
Hi Kat – So glad you like them. I haven’t tried whole wheat flour, but since they really don’t rise, I think it would work with at least part whole wheat flour. If you try it, let me know, and I’ll share 🙂
I think it should be mentioned in the directions to thaw after freezing fir about 20-30 minutes. I took my dough from the freezer and tried to cut at 1/4″ and they just crumbled. So my biscuits ended up about 2/3 – 1/2″ and I baked fir 15 minutes and they were just starting to turn golden at the edges. I am yet to taste as they are cooling on the rack.
Thanks Ruth! It does say at the bottom of the recipe to let it thaw if thoroughly frozen, but I added you suggestion of about 20 minutes. Many thanks for that 🙂 Happy holidays and thanks so much for visiting!
Thanks for sharing your great recipe. Made these yesterday and they disappeared as soon as they cooled. Tomorrow will definitely be a double batch!
SO glad you liked them! Thanks for stopping by 🙂
Have you ever added orange juice to the cookies?
Hi Jordan – I have not tried adding OJ to the recipe. There’s not much liquid, so I’m not sure how it would work. I would go with orange extract if you really want an orangy flavor. Good luck!
I did add orange juice. After I zested the orange, I added juice from one half. The dough (and the cookies) turned out perfect!
Yay! So glad it worked! Thanks for sharing the tip 🙂
Just made these and they’re so awesome! I subbed vanilla extract for almond as I didn’t have a good. Will be making these again.
Thanks Lee! So glad you enjoyed them 🙂
Sounds and looks delicious! I can’t wait to make them!
Thanks! They are my all-time favorite cookies. Just made a batch the other day!
The batter was really easy to put together, however slicing these was a disaster. I made the batter into 2 logs, put in the freezer for 1 hour, then put in refrigerator for 2 hours. Removed 1 log and let it sit on counter while I preheated the oven. Sliced into log and it just kept crumbling. The only thing different I did in your recipe was substituted mini chocolate chips for the dried cranberries. I ended up having to take each crumbled slice and roll into a ball, then flatten with my heel of my hand to get a round shape…I’m not sure how to remedy this as the flavor/texture was very good, just the slicing did not work.
Oh I’m so sorry Jerilyn! I don’t think the chocolate chips would affect the texture. I do notice if I try to cut them too thin they crumble easily or if they’re not thawed enough from the freezer. Other than that – Maybe try just a little bit less sugar so the dough is stickier?
Thank you for such a easy and delicious recipe. I used pistachio instead of almond. It tastes just fine and turned out just perfect. Great for holiday season.
So glad you like them! Happy holidays!
Anne, these are truly exceptional. Delicious, and super easy to make. They are a keeper for me because I don’t have the patience for fussy food, but I love authentic homemade flavors. Thanks for sharing the recipe!
So glad you like them Jenna!