Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies on a cooling rack. A red and white striped napkin, spatula, and fresh cranberries are in the background.

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4.24 from 88 votes

Melt-in-your-mouth, slice and bake shortbread cookies that everyone loves

Prep Time10

Cook Time15

chill time30

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 99kcal

Author: Anne Danahy, RD

Ingredients

1 cup unsalted butter softened
1 cup powdered sugar
¾ teaspoon almond extract
½ teaspoon salt
2 cups flour
1 tablespoon orange zest
⅔ cup sliced almonds, toasted
⅓ cup dried cranberries

Instructions

To toast the nuts, heat a dry saute pan over medium-high heat. Add the nuts and toss them for about 30 seconds or until fragrant. Let the nuts cool.
Chop the cooled nuts and cranberries into small pieces. Set them aside.
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.
Start the mixer on low so the powdered sugar doesn't fly out of the bowl. Gradually increase the speed to medium and beat until light and smooth, about 3 minutes.
Turn the mixer speed to low, and gradually add flour and orange zest. Mix for another 2 minutes or until a dough forms.
Add the almonds and cranberries and mix for about 30 seconds more. Scrape down the sides of the bowl and turn the dough onto a clean surface.
Pat dough into a ball, then form into a log or tube shape, about 18 inches long.
Wrap the log in plastic wrap, and refrigerate until firm, at least 30 minutes.
When the dough is nearly chilled, preheat oven to 325°F.
Remove the dough from the freezer and slice into ½-inch thick slices.
Place the cookies on a non-stick 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

Adapted from Martha Stewart. This recipe makes about 3 dozen cookies. Nutrition information is for one cookie.

For easier slicing, chop your almonds and cranberries into very small pieces.

The dough can be refrigerated for up to one week before slicing and baking. Or you can freeze it for up to 2 months. If frozen solid, let the dough thaw overnight in the refrigerator or for about 30 minutes at room temperature before slicing.

Nutrition