A food processor and six ingredients are the only things you need for this orange cranberry shortbread recipe! It is a great make ahead cookie recipe. This is a must for your holiday baking! The dried cranberries and orange zest are evenly dispersed throughout the shortbread. It is a make-ahead recipe so the dough, so it can stay in your fridge for up to three days before you bake the shortbread. The cranberry orange shortbread (also known as ice box cookies) are a great Christmas cookie recipe and will be a great addition to your cookie exchange!
Preparing the ingredients for the orange cranberry shortbread
I used to just scoop the flour into my measuring cups. Then I learned of the spoon and sweep method of measuring flour. After doing more reading and watching videos, I went online and picked up an inexpensive scale. The sweet part is they threw in a digital thermometer! I use the scale a lot now and have made it a habit to weigh my flour, sugars, and butters whenever the recipe calls for it. Especially with baking. So with that in mind, I have found that this recipe turns out great if the flours, butters, and sugars are measured.
Mixing the ingredients in the food processor
The butter and sugar are mixed together in the food processor just like you would with a stand or hand mixer. It doesn’t take long to cream the butter and sugar, but make sure to scrape down the sides of the bowl when necessary. Next, add the flour, vanilla, cranberries, and orange zest. Pulse the mixture until it starts to come together and releases from the sides. There may be some unmixed flour in the bottom of the bowl, but we will tend to that.
Cooling, rolling, and baking.
When the dough is done in the processor, place the dough on an appropriate sized piece of plastic wrap. Scrape out any flour that has not been incorporated in the dough. Knead the dough for a bit to incorporate the excess flour into the dough if necessary. Roll the dough into a disk and then wrap in the plastic wrap. Place the wrapped disk into the fridge to chill for at least 30 minutes.
Roll the dough out from anywhere between 1/8 to 1/4 of an inch. I tend to make them about 1/4 inch. I use a three inch round cutter to make the shortbread with. The choice is up to you what shape you would like! Place cut out shortbread on a lined baking sheet and place in the fridge for 10 minutes. This will ensure cranberry orange shortbread keep their shape while cooking.
This will give your oven time to preheat to 350 degrees F. After 10 minutes, bake the shortbread for 10-13 minutes or until the edges start to become golden brown. Let the shortbread rest for 10 minutes once they are done baking. Then place them on a cooling rack.
Try my pumpkin spice shortbread, my chai shortbread, or ghraybeh cookies for another quick cookie recipe.
If you like my orange shortbread recipe, Please visit my cookies page for more ideas!
Cranberry Orange Shortbread
Ingredients
- 9 tablespoons butter
- 1/4 cup sugar
- 1 2/3 cup of flour
- ½ cup dried cranberries
- 1 teaspoon vanilla extract
- Zest of two oranges
Instructions
- Place butter and sugar in a food processor and pulse until well combined. Scrape down the sides of the bowl as needed.
- Add flour, cranberries, vanilla, and zest and pulse until combined. Try not to overmix.
- Place dough on a piece of plastic wrap. Knead in any flour that did not get mixed in with the dough. Wrap and flatten out dough into a disk. Cover and chill for at least 15 minutes or up to three days.
- When ready to bake, preheat the oven to 350 degrees F. Roll out dough to somewhere between an ⅛ of an inch and ¼ of an inch. Depending on your taste.
- Cut out the shortbread with a 2-3 inch round or square cutter.
- Place in the fridge for 10 minutes before baking. Bake for 10-13 minutes or golden brown on the edges.
- After taking the shortbread out of the oven, let rest 10 minutes before transferring to a cooling rack.
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