Tips for the Best Cranberry Orange Shortbread
- Chop the cranberries fairly small so they distribute evenly and don’t make the slices crumble.
- Add orange juice gradually—shortbread dough should just hold together when squeezed, not feel wet.
- Chill the shaped dough thoroughly to prevent spreading and get neat, round cookies.
- For extra sparkle, roll the logs in coarse sugar before slicing or sprinkle sugar on top right before baking.
Variations and Serving Ideas
- Swap white chocolate for chopped pistachios for a red‑and‑green holiday look.
- Drizzle cooled cookies with a quick orange glaze made from powdered sugar and orange juice for more citrus sweetness.
- Use lemon zest and juice instead of orange for lemon‑cranberry shortbread.
Storage and FAQs
These Cranberry Orange Shortbread Cookies keep very well in an airtight container at room temperature for about a week; their buttery texture actually improves after a day as the flavors meld. The dough also freezes nicely—either as logs or cut shapes—so you can bake off fresh cookies straight from the freezer, adding a minute or two to the bake time.
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