Cranberry Orange Shortbread Cookie Recipe Recipe Cards

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CRANBERRY-ORANGE SHORTBREAD



Cranberry-Orange Shortbread image

These cookes are another delicious way to use cranberries during their too short season and are great to add to holiday cookie trays. Recipe source: Gardner (Winter 2003/04)

Provided by ellie_

Categories     Dessert

Time 55m

Yield 2 inch cookies, 12 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, room temperature
1/4 cup brown sugar
1/4 cup white sugar
1 1/4 cups white flour
1 cup whole wheat flour
1 orange, zest of, grated
1/2 cup cranberries, finely chopped
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Preheat oven to 325-degrees F.
  • Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.
  • In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
  • Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
  • Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
  • Bake for 25-35 minutes or until slightly firm and edges are golden brown.
  • Transfer baking sheet to a work surface and let cool 5 minutes.
  • Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
  • Let cool completely and then transfer the cookies to an airtight container.
  • Will keep at room temperature for up to 10 days.

CRANBERRY SHORTBREAD



Cranberry Shortbread image

I don't usually make shortbread, but this recipe comes from a great cookbook [The Joy of Cranberries: That Tangy Red Treat], so I figure its gotta be a good one!

Provided by Sydney Mike

Categories     Dessert

Time 1h

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup unsalted butter (no substitute)
1/2 cup dried cranberries, finely chopped

Steps:

  • Preheat oven to 325 degrees F.
  • Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
  • Stir in cranberries, then form into a ball & knead until smooth.
  • Divide dough in half.
  • On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
  • Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
  • Bake 20-26 minutes or until bottoms just start to brown.
  • Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.

Nutrition Facts : Calories 132.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 25.6, Carbohydrate 14.3, Fiber 0.4, Sugar 4.3, Protein 1.4

CRANBERRY-ORANGE SHORTBREAD COOKIES WITH APRICOTS



Cranberry-Orange Shortbread Cookies with Apricots image

I was searching to make the perfect citrus-y cranberry shortbread cookie, but it always felt like something was missing. So on a final attempt, when I didn't have enough dried cranberries to make a full recipe, I threw in some dried apricots and bam! That was it! They add the perfect backdrop flavor to these shortbread cookies!

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 5h10m

Yield 32

Number Of Ingredients 10

1 ¾ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
2 large oranges, zested
1 cup finely chopped dried cranberries
½ cup finely chopped dried apricots

Steps:

  • Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.
  • Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots.
  • Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets.
  • Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 14.1 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 23.1 mg, Sugar 7.8 g

CRANBERRY-ORANGE SHORTBREAD COOKIES



Cranberry-Orange Shortbread Cookies image

An easy slice-and-bake shortbread cookie with plenty of orange and cranberry flavor. The dough needs at least 4 hours of refrigeration time before baking--but will keep in the fridge for up to 5 days.

Provided by Kim

Categories     Shortbread Cookies

Time 4h35m

Yield 32

Number Of Ingredients 10

1 ¾ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground ginger
¾ cup unsalted butter, softened
½ cup sugar, plus more for sprinkling
2 tablespoons orange juice
1 ½ tablespoons grated orange zest
1 teaspoon vanilla extract
1 ½ cups dried cranberries

Steps:

  • Mix together flour, salt, baking powder, and ginger in a small bowl.
  • Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
  • Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
  • Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.

Nutrition Facts : Calories 93.2 calories, Carbohydrate 13.2 g, Cholesterol 11.4 mg, Fat 4.4 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 40.9 mg, Sugar 6.9 g

ORANGE-CRANBERRY SHORTBREAD



Orange-Cranberry Shortbread image

Holiday cookies should be extra-special, so I created this beautiful, delicious shortbread with cranberries, orange and holiday spices to both serve and give as gifts. Everyone loves them!-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 13

1 cup dried cranberries, finely chopped
3 tablespoons orange liqueur
1 tablespoon grated orange zest
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
3-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Gold colored or coarse white sugar, optional

Steps:

  • In a small bowl, toss cranberries with liqueur, orange zest and vanilla. Let stand, covered, 1 hour., In a large bowl, cream butter and sugars until light and fluffy. Add cranberry mixture; beat just until combined. In another bowl, whisk flour, cinnamon, salt, ginger and cloves; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored or coarse sugar. Refrigerate 10 minutes before baking., Bake 12-15 minutes or until edges are light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 229 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

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