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Southern Dishes

Cranberry Orange Shortbread Simple and Sweet Treat

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- 1 cup unsalted butter, softened - ½ cup powdered sugar - 2 cups all-purpose flour - ½ cup dried cranberries, chopped - Zest of 1 large orange - 1 tablespoon fresh orange juice - ½ teaspoon vanilla extract - ¼ teaspoon salt Gathering the right ingredients is key. Each one adds flavor and texture. First, you need unsalted butter. This gives your shortbread a rich base. Make sure it’s softened for easy mixing. Next, you’ll need powdered sugar. This sugar adds sweetness and helps make the dough light. Then, grab all-purpose flour. It forms the structure of the cookies. For a fruity twist, use dried cranberries. Chop them up to mix well into the dough. Don't forget the zest of a large orange. It brings a bright citrus flavor. You’ll also need fresh orange juice to enhance that orange taste. Add vanilla extract for warmth and depth. Lastly, a little salt balances the sweetness. Using fresh, quality ingredients makes a big difference. Each item plays a role in your shortbread's flavor. Enjoy the process; you’re on your way to a tasty treat! 1. Start by preheating your oven to 350°F (175°C). This step warms the oven for baking. 2. Next, line a baking sheet with parchment paper. This helps in easy cookie release. 3. In a large bowl, cream 1 cup of softened unsalted butter with ½ cup of powdered sugar. Mix until it is light and fluffy. 4. Then, add the zest of 1 large orange, 1 tablespoon of fresh orange juice, and ½ teaspoon of vanilla extract. Beat this mixture until well combined. 1. In a different bowl, whisk together 2 cups of all-purpose flour and ¼ teaspoon of salt. 2. Gradually mix the dry ingredients into the wet mixture. Stir until just combined. 3. Now, fold in ½ cup of chopped dried cranberries. Make sure they are evenly spread throughout the dough. 4. Transfer the dough to a floured surface. Shape it into a log that is about 2 inches in diameter. 5. Wrap the log in plastic wrap and chill it in the fridge for at least 30 minutes. This firms up the dough for slicing. 1. Once chilled, remove the dough from the fridge. Slice it into ¼-inch thick rounds. 2. Place the slices on the prepared baking sheet, leaving space between each cookie. 3. Bake the cookies for 12-15 minutes. Look for lightly golden edges as a sign they are done. 4. After baking, let the cookies cool on the sheet for a few minutes. 5. Finally, transfer the cookies to a wire rack to cool completely. This helps them stay crisp. - Start with room-temperature butter. This helps it blend well with the sugar. - Mix until the butter and sugar are fluffy. This adds air and lightness. - When you combine wet and dry ingredients, mix gently. Over-mixing makes the dough tough. - The dough should feel soft but not sticky. Adjust with more flour if needed. - Store shortbread in an airtight container. This keeps them fresh and tasty. - If stored properly, they last up to two weeks at room temperature. - For longer storage, freeze the cookies. They can last up to three months. - Arrange cookies on a pretty platter. This makes them look inviting. - Dust with powdered sugar for a lovely finish. - Add whole cranberries or orange slices as garnish. They make the display pop! {{image_2}} You can change the flavors in your cranberry orange shortbread. Try using different fruits. For example, chopped dried apricots or cherries add a sweet twist. If you love nuts, mix in chopped walnuts or pecans. You can also use lemon or lime zest instead of orange for a fresh taste. This gives your cookies a new vibe. Another way to infuse flavor is by adding spices. A pinch of cinnamon or nutmeg can warm up the taste. Think about using almond extract instead of vanilla for a nutty hint. Each tweak makes the cookies unique and exciting. If you need gluten-free cookies, swap all-purpose flour for almond or coconut flour. Just remember that these flours may change the texture. You may need to adjust the amount of butter or add an egg for binding. For vegan options, replace the butter with coconut oil or vegan butter. Use a flax egg or applesauce instead of the egg for binding. These swaps make the cookies plant-based, while still being tasty. Cranberry orange shortbread pairs well with many drinks. Serve it with a warm cup of tea or coffee for a cozy snack. It also goes great with hot chocolate, especially in winter. You can also get creative with toppings. Spread a layer of cream cheese or orange glaze on top. This adds a creamy tang that complements the cookies. If you want to use shortbread in desserts, think about crumbling it over ice cream. It adds a nice crunch and flavor. You can also use the cookies in a parfait with yogurt and fresh fruit for an easy treat. Can I freeze Cranberry Orange Shortbread? Yes, you can freeze these cookies. Wrap each cookie in plastic wrap. Place them in a freezer bag. They last up to three months. When ready, thaw at room temperature. How do I make the cookies chewier or crunchier? For chewier cookies, add a bit more butter. Chill the dough less before baking. For crunchier cookies, bake them longer. You can also use less butter. What can I use instead of butter? You can use coconut oil or vegetable shortening. These substitutes can give a different flavor. Make sure to use equal amounts. Can I use fresh cranberries instead of dried? Yes, but fresh cranberries are more tart. You may want to add more sugar. Chop them into smaller pieces to mix well in the dough. Why are my cookies spreading too much? Cookies spread too much if the dough is too warm. Chill the dough longer before baking. Also, ensure you measure flour correctly. How to adjust baking times for different ovens? Ovens can vary in temperature. Start checking your cookies a minute or two early. Use an oven thermometer to ensure accurate heat. You can make delicious Cranberry Orange Shortbread using a few simple steps. We shared the required ingredients, preparation, baking tips, and variations to try. Focus on the details for the best results. Remember, using the right ingredient temperature matters for texture. Feel free to experiment with flavors and dietary options to fit your needs. Enjoy your baking and share your creations!

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If you’re craving a sweet treat that’s simple to make, you’ve hit the jackpot! Our Cranberry Orange Shortbread combines buttery richness with a zesty twist. This vibrant cookie is perfect for sharing or enjoying with your favorite drink. With just a few ingredients and easy steps, you’ll master this delightful recipe in no time. Ready to bake a delicious batch that brightens any day? Let’s dive in!

Ingredients

Detailed List of Ingredients

– 1 cup unsalted butter, softened

– ½ cup powdered sugar

– 2 cups all-purpose flour

– ½ cup dried cranberries, chopped

– Zest of 1 large orange

– 1 tablespoon fresh orange juice

– ½ teaspoon vanilla extract

– ¼ teaspoon salt

Gathering the right ingredients is key. Each one adds flavor and texture.

First, you need unsalted butter. This gives your shortbread a rich base. Make sure it’s softened for easy mixing.

Next, you’ll need powdered sugar. This sugar adds sweetness and helps make the dough light.

Then, grab all-purpose flour. It forms the structure of the cookies.

For a fruity twist, use dried cranberries. Chop them up to mix well into the dough.

Don’t forget the zest of a large orange. It brings a bright citrus flavor.

You’ll also need fresh orange juice to enhance that orange taste.

Add vanilla extract for warmth and depth.

Lastly, a little salt balances the sweetness.

Using fresh, quality ingredients makes a big difference. Each item plays a role in your shortbread’s flavor. Enjoy the process; you’re on your way to a tasty treat!

Step-by-Step Instructions

Preparation Steps

1. Start by preheating your oven to 350°F (175°C). This step warms the oven for baking.

2. Next, line a baking sheet with parchment paper. This helps in easy cookie release.

3. In a large bowl, cream 1 cup of softened unsalted butter with ½ cup of powdered sugar. Mix until it is light and fluffy.

4. Then, add the zest of 1 large orange, 1 tablespoon of fresh orange juice, and ½ teaspoon of vanilla extract. Beat this mixture until well combined.

Mixing and Shaping the Dough

1. In a different bowl, whisk together 2 cups of all-purpose flour and ¼ teaspoon of salt.

2. Gradually mix the dry ingredients into the wet mixture. Stir until just combined.

3. Now, fold in ½ cup of chopped dried cranberries. Make sure they are evenly spread throughout the dough.

4. Transfer the dough to a floured surface. Shape it into a log that is about 2 inches in diameter.

5. Wrap the log in plastic wrap and chill it in the fridge for at least 30 minutes. This firms up the dough for slicing.

Baking the Shortbread

1. Once chilled, remove the dough from the fridge. Slice it into ¼-inch thick rounds.

2. Place the slices on the prepared baking sheet, leaving space between each cookie.

3. Bake the cookies for 12-15 minutes. Look for lightly golden edges as a sign they are done.

4. After baking, let the cookies cool on the sheet for a few minutes.

5. Finally, transfer the cookies to a wire rack to cool completely. This helps them stay crisp.

Tips & Tricks

Tips for Perfect Shortbread

– Start with room-temperature butter. This helps it blend well with the sugar.

– Mix until the butter and sugar are fluffy. This adds air and lightness.

– When you combine wet and dry ingredients, mix gently. Over-mixing makes the dough tough.

– The dough should feel soft but not sticky. Adjust with more flour if needed.

Storage Recommendations

– Store shortbread in an airtight container. This keeps them fresh and tasty.

– If stored properly, they last up to two weeks at room temperature.

– For longer storage, freeze the cookies. They can last up to three months.

Presentation Tips

– Arrange cookies on a pretty platter. This makes them look inviting.

– Dust with powdered sugar for a lovely finish.

– Add whole cranberries or orange slices as garnish. They make the display pop!

Variations

Flavor Variations

You can change the flavors in your cranberry orange shortbread. Try using different fruits. For example, chopped dried apricots or cherries add a sweet twist. If you love nuts, mix in chopped walnuts or pecans. You can also use lemon or lime zest instead of orange for a fresh taste. This gives your cookies a new vibe.

Another way to infuse flavor is by adding spices. A pinch of cinnamon or nutmeg can warm up the taste. Think about using almond extract instead of vanilla for a nutty hint. Each tweak makes the cookies unique and exciting.

Dietary Modifications

If you need gluten-free cookies, swap all-purpose flour for almond or coconut flour. Just remember that these flours may change the texture. You may need to adjust the amount of butter or add an egg for binding.

For vegan options, replace the butter with coconut oil or vegan butter. Use a flax egg or applesauce instead of the egg for binding. These swaps make the cookies plant-based, while still being tasty.

Serving Suggestions

Cranberry orange shortbread pairs well with many drinks. Serve it with a warm cup of tea or coffee for a cozy snack. It also goes great with hot chocolate, especially in winter.

You can also get creative with toppings. Spread a layer of cream cheese or orange glaze on top. This adds a creamy tang that complements the cookies.

If you want to use shortbread in desserts, think about crumbling it over ice cream. It adds a nice crunch and flavor. You can also use the cookies in a parfait with yogurt and fresh fruit for an easy treat.

FAQs

Common Questions

Can I freeze Cranberry Orange Shortbread?

Yes, you can freeze these cookies. Wrap each cookie in plastic wrap. Place them in a freezer bag. They last up to three months. When ready, thaw at room temperature.

How do I make the cookies chewier or crunchier?

For chewier cookies, add a bit more butter. Chill the dough less before baking. For crunchier cookies, bake them longer. You can also use less butter.

Ingredient Substitutions

What can I use instead of butter?

You can use coconut oil or vegetable shortening. These substitutes can give a different flavor. Make sure to use equal amounts.

Can I use fresh cranberries instead of dried?

Yes, but fresh cranberries are more tart. You may want to add more sugar. Chop them into smaller pieces to mix well in the dough.

Troubleshooting Baking Issues

Why are my cookies spreading too much?

Cookies spread too much if the dough is too warm. Chill the dough longer before baking. Also, ensure you measure flour correctly.

How to adjust baking times for different ovens?

Ovens can vary in temperature. Start checking your cookies a minute or two early. Use an oven thermometer to ensure accurate heat.

You can make delicious Cranberry Orange Shortbread using a few simple steps. We shared the required ingredients, preparation, baking tips, and variations to try. Focus on the details for the best results. Remember, using the right ingredient temperature matters for texture. Feel free to experiment with flavors and dietary options to fit your needs. Enjoy your baking and share your creations!

- 1 cup unsalted butter, softened - ½ cup powdered sugar - 2 cups all-purpose flour - ½ cup dried cranberries, chopped - Zest of 1 large orange - 1 tablespoon fresh orange juice - ½ teaspoon vanilla extract - ¼ teaspoon salt Gathering the right ingredients is key. Each one adds flavor and texture. First, you need unsalted butter. This gives your shortbread a rich base. Make sure it’s softened for easy mixing. Next, you’ll need powdered sugar. This sugar adds sweetness and helps make the dough light. Then, grab all-purpose flour. It forms the structure of the cookies. For a fruity twist, use dried cranberries. Chop them up to mix well into the dough. Don't forget the zest of a large orange. It brings a bright citrus flavor. You’ll also need fresh orange juice to enhance that orange taste. Add vanilla extract for warmth and depth. Lastly, a little salt balances the sweetness. Using fresh, quality ingredients makes a big difference. Each item plays a role in your shortbread's flavor. Enjoy the process; you’re on your way to a tasty treat! 1. Start by preheating your oven to 350°F (175°C). This step warms the oven for baking. 2. Next, line a baking sheet with parchment paper. This helps in easy cookie release. 3. In a large bowl, cream 1 cup of softened unsalted butter with ½ cup of powdered sugar. Mix until it is light and fluffy. 4. Then, add the zest of 1 large orange, 1 tablespoon of fresh orange juice, and ½ teaspoon of vanilla extract. Beat this mixture until well combined. 1. In a different bowl, whisk together 2 cups of all-purpose flour and ¼ teaspoon of salt. 2. Gradually mix the dry ingredients into the wet mixture. Stir until just combined. 3. Now, fold in ½ cup of chopped dried cranberries. Make sure they are evenly spread throughout the dough. 4. Transfer the dough to a floured surface. Shape it into a log that is about 2 inches in diameter. 5. Wrap the log in plastic wrap and chill it in the fridge for at least 30 minutes. This firms up the dough for slicing. 1. Once chilled, remove the dough from the fridge. Slice it into ¼-inch thick rounds. 2. Place the slices on the prepared baking sheet, leaving space between each cookie. 3. Bake the cookies for 12-15 minutes. Look for lightly golden edges as a sign they are done. 4. After baking, let the cookies cool on the sheet for a few minutes. 5. Finally, transfer the cookies to a wire rack to cool completely. This helps them stay crisp. - Start with room-temperature butter. This helps it blend well with the sugar. - Mix until the butter and sugar are fluffy. This adds air and lightness. - When you combine wet and dry ingredients, mix gently. Over-mixing makes the dough tough. - The dough should feel soft but not sticky. Adjust with more flour if needed. - Store shortbread in an airtight container. This keeps them fresh and tasty. - If stored properly, they last up to two weeks at room temperature. - For longer storage, freeze the cookies. They can last up to three months. - Arrange cookies on a pretty platter. This makes them look inviting. - Dust with powdered sugar for a lovely finish. - Add whole cranberries or orange slices as garnish. They make the display pop! {{image_2}} You can change the flavors in your cranberry orange shortbread. Try using different fruits. For example, chopped dried apricots or cherries add a sweet twist. If you love nuts, mix in chopped walnuts or pecans. You can also use lemon or lime zest instead of orange for a fresh taste. This gives your cookies a new vibe. Another way to infuse flavor is by adding spices. A pinch of cinnamon or nutmeg can warm up the taste. Think about using almond extract instead of vanilla for a nutty hint. Each tweak makes the cookies unique and exciting. If you need gluten-free cookies, swap all-purpose flour for almond or coconut flour. Just remember that these flours may change the texture. You may need to adjust the amount of butter or add an egg for binding. For vegan options, replace the butter with coconut oil or vegan butter. Use a flax egg or applesauce instead of the egg for binding. These swaps make the cookies plant-based, while still being tasty. Cranberry orange shortbread pairs well with many drinks. Serve it with a warm cup of tea or coffee for a cozy snack. It also goes great with hot chocolate, especially in winter. You can also get creative with toppings. Spread a layer of cream cheese or orange glaze on top. This adds a creamy tang that complements the cookies. If you want to use shortbread in desserts, think about crumbling it over ice cream. It adds a nice crunch and flavor. You can also use the cookies in a parfait with yogurt and fresh fruit for an easy treat. Can I freeze Cranberry Orange Shortbread? Yes, you can freeze these cookies. Wrap each cookie in plastic wrap. Place them in a freezer bag. They last up to three months. When ready, thaw at room temperature. How do I make the cookies chewier or crunchier? For chewier cookies, add a bit more butter. Chill the dough less before baking. For crunchier cookies, bake them longer. You can also use less butter. What can I use instead of butter? You can use coconut oil or vegetable shortening. These substitutes can give a different flavor. Make sure to use equal amounts. Can I use fresh cranberries instead of dried? Yes, but fresh cranberries are more tart. You may want to add more sugar. Chop them into smaller pieces to mix well in the dough. Why are my cookies spreading too much? Cookies spread too much if the dough is too warm. Chill the dough longer before baking. Also, ensure you measure flour correctly. How to adjust baking times for different ovens? Ovens can vary in temperature. Start checking your cookies a minute or two early. Use an oven thermometer to ensure accurate heat. You can make delicious Cranberry Orange Shortbread using a few simple steps. We shared the required ingredients, preparation, baking tips, and variations to try. Focus on the details for the best results. Remember, using the right ingredient temperature matters for texture. Feel free to experiment with flavors and dietary options to fit your needs. Enjoy your baking and share your creations!

Cranberry Orange Shortbread

Indulge in the delightful taste of Cranberry Orange Shortbread with this easy recipe! Softened butter, sweet cranberries, and zesty orange come together to create a perfect treat for any occasion. Get step-by-step instructions to bake these scrumptious cookies that are sure to impress. Don't miss out on this flavorful combination—click to discover the full recipe and bring joy to your kitchen! #CranberryOrangeShortbread #CookieRecipe #BakingIdeas #HolidayBaking
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Ingredients
  

1 cup unsalted butter, softened

½ cup powdered sugar

2 cups all-purpose flour

½ cup dried cranberries, chopped

Zest of 1 large orange

1 tablespoon fresh orange juice

½ teaspoon vanilla extract

¼ teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.

      Add the orange zest, orange juice, and vanilla extract to the mixture, beating until well combined.

        In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet mixture, mixing just until combined.

          Fold in the chopped dried cranberries until evenly distributed throughout the dough.

            Transfer the dough to a lightly floured surface and shape it into a log, about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.

              Once chilled, slice the log into ¼-inch thick rounds and place them onto the prepared baking sheet, leaving some space between each cookie.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                  Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 cookies

                      - Presentation Tips: Arrange the cooled shortbread cookies on a decorative platter and dust lightly with additional powdered sugar for a festive touch. Consider garnishing with a few whole cranberries and orange slices for an appealing display.

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