Introduction:
Cranberry Orange Shortbread Cookies blend the zesty citrus flavor of oranges with the tartness of cranberries, creating a delightful treat that’s both buttery and refreshing. These cookies offer a perfect balance of tanginess and sweetness in every bite.
The inspiration behind these cookies stems from a desire to merge the bright flavors of cranberries and oranges into a buttery shortbread cookie. These cookies have become a staple during the holiday season, delighting friends and family with their irresistible taste.
“Why These Cookies Are a Citrusy Delight: Cranberry Orange Shortbread Cookies”
- Vibrant Flavor Fusion: A harmonious blend of tangy cranberries and zesty oranges within a rich, buttery shortbread cookie.
- Versatile Treat: Perfect for holiday gatherings, tea time, or as a delightful anytime snack.
- Simple Elegance: Offers a sophisticated yet straightforward cookie recipe with a burst of citrus flavor.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- Zest of 1 large orange
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, finely chopped
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Additional granulated sugar for rolling (optional)
Directions:
- Preparation:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Creaming the Butter and Sugar:
- In a mixing bowl, cream together the softened butter, granulated sugar, and orange zest until light and fluffy.
- Incorporating Dry Ingredients:
- Gradually add the flour, chopped cranberries, salt, and vanilla extract to the creamed mixture. Mix until the dough comes together and forms a ball.
- Shaping the Cookies:
- Divide the dough in half. Shape each half into a log about 1 1/2 inches in diameter.
- Optionally, roll the logs in additional granulated sugar for a decorative touch and added sweetness.
- Chilling and Slicing:
- Wrap the logs in plastic wrap and refrigerate for at least 1 hour or until firm.
- Baking the Cookies:
- Once chilled, slice the dough logs into 1/4-inch thick rounds and place them on the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cooling and Serving:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes:
- Ensure the butter is softened but not melted for proper creaming.
- For a more pronounced orange flavor, you can add a few drops of orange extract.
FAQ:
Q: Can I freeze the cookie dough? A: Absolutely! Wrap the dough tightly in plastic wrap and freeze it for up to a month. Thaw in the refrigerator before slicing and baking.
Q: Can I use fresh cranberries instead of dried? A: While fresh cranberries can be used, they may add more moisture to the dough. Dried cranberries work best for this recipe.
Enjoy the delightful tanginess and buttery richness of these Cranberry Orange Shortbread Cookies—a perfect blend of citrus and sweetness in every bite!