Orange Cranberry Shortbread Cookies (Ready-to-Print Version)
Tender shortbread enhanced with bright orange zest and tart cranberries, finished with a citrus glaze.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/4 cup all-purpose flour
02 -
1/3 cup plus 1 tablespoon granulated sugar
03 -
1 tablespoon cornstarch
04 -
1/4 teaspoon table salt
→ Wet and Flavor Ingredients
05 -
1 stick unsalted butter, cold and cubed into 1/2 inch pieces
06 -
1/4 cup fresh cranberries, finely chopped
07 -
1/2 tablespoon orange zest
→ For Garnish
08 -
2/3 cup powdered sugar
09 -
3 teaspoons orange juice
# Step-by-Step Guide:
01 -
In a large bowl with paddle attachment, blend flour, granulated sugar, cornstarch, and salt until evenly incorporated.
02 -
Add cold cubed butter and mix for approximately 3 minutes until mixture resembles wet sand and holds when pressed.
03 -
Gently fold in chopped cranberries and orange zest to infuse flavor.
04 -
Transfer dough onto parchment or silicone mat, knead into a smooth ball, cover with another parchment, then roll into a 4 by 12-inch rectangle.
05 -
Freeze rolled dough for 20 minutes to firm for slicing and shape retention.
06 -
Set oven temperature to 325°F to prepare for baking.
07 -
Remove dough from freezer, slice into 24 sticks, arranging them spaced evenly on a silicone-lined baking sheet.
08 -
Bake for about 20 minutes until edges turn light golden brown.
09 -
Using two offset spatulas, gently squeeze sides of warm cookies to correct any irregular shapes.
10 -
Transfer cookies to a wire rack to cool and set fully.
11 -
Whisk powdered sugar with orange juice until smooth; transfer to a pastry bag or squeeze bottle.
12 -
Drizzle orange glaze over cooled cookies to finish.
# Handy Tips:
01 -
Freezing the dough before slicing ensures clean cuts and proper cookie shape during baking.