Go Back
cranberry orange shortbread rounds fanned across a marble surface in a wide horizontal shot, pale golden cookies flecked with red cranberries, curls of orange zest and a linen napkin beside them, bright airy light, shallow depth of field, landscape orientation

Cranberry Orange Shortbread

Crumby orange shortbread with chewy dried cranberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 slices
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 2 cups all-purpose flour
  • 1 tbsp orange zest
  • 0.5 cup dried cranberries chopped
  • 0.25 tsp salt

Method
 

  1. Beat the butter and powdered sugar until smooth and creamy.
  2. Mix in the orange zest, then stir in the flour and salt until crumbly.
  3. Fold in the chopped cranberries and press the dough into a log, then chill 30 minutes.
  4. Slice the chilled log into rounds and place on lined baking sheets.
  5. Bake at 325F for 18 to 20 minutes until the edges are barely golden, then cool fully.

Notes

Roll the dough log in coarse sugar before slicing for a sparkly edge.