Orange Chocolate Cranberry Shortbread Recipes

CRANBERRY ORANGE SHORTBREAD

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter, powdered sugar, granulated sugar and orange peel with electric mixer on low speed until blended. Add vanilla. Beat on medium speed until light and fluffy. Stir in flour, cornstarch and salt. Stir in cranberries. Press dough evenly in pan.
• Bake 30 to 32 minutes or until set. Cool completely in pan on cooling rack. Use foil to lift out of pan. Cut into 8 rows by 4 rows.

ORANGE CHOCOLATE CRANBERRY SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F.
• With an electric mixer, beat the butter, sugar vanilla and orange zest until light and fluffy. Add the flour and salt. Beat until just combined.
• Then add the chocolate chips and cranberries.
• Divide the dough until two pieces. Press them evenly into 2- 8 inch round cake pans. Bake for 11-12 minutes-until golden around the edges.
• With a small sharp knife, score the shortbread into 8 wedges per pan.
• Allow to cool in the pans another 10 minutes. Then flip out of the pans the gently separate in to wedges.

CRANBERRY-ORANGE SHORTBREAD COOKIES

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.

ORANGE-CRANBERRY SHORTBREAD

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.

CRANBERRY-ORANGE SHORTBREAD

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.