Description
Delightfully buttery and crumbly Orange Cranberry Shortbread Cookies featuring a perfect balance of tart cranberries and bright orange zest, finished with a smooth orange glaze. These cookies make a festive treat ideal for holiday gatherings or any time you crave a zesty, sweet snack.
Ingredients
For the Cookies
- 1 ¼ cup all-purpose flour
- ⅓ cup + 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon table salt
- 1 stick unsalted butter, cold and cut into ½-inch cubes
- ¼ cup fresh cranberries, finely chopped
- ½ tablespoon orange zest
For the Orange Glaze
- ⅔ cup powdered sugar
- 3 teaspoons orange juice
Instructions
- Mix dry ingredients: In a large mixing bowl fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, cornstarch, and table salt. Mix these dry ingredients until well blended.
- Add butter: Add the cold, cubed unsalted butter to the dry mixture. Mix until the butter is evenly distributed and the texture resembles wet sand. The dough should be able to form a ball when squeezed in your palm, which usually takes about 3 minutes.
- Add cranberries and zest: Gently stir in the finely chopped fresh cranberries and the orange zest, distributing them evenly throughout the dough.
- Shape the dough: Turn the dough mixture onto a piece of parchment paper or a silicone mat. Knead gently into a smooth ball, then place another sheet of parchment paper on top and roll the dough into a 4x12-inch rectangle.
- Chill dough: Freeze the rolled dough for 20 minutes to firm up, making it easier to slice and bake.
- Preheat oven: While the dough chills, preheat your oven to 325°F (163°C).
- Slice cookies: Remove the dough from the freezer and slice into 24 sticks. Arrange the cookie sticks on a baking sheet lined with a silicone mat, spacing evenly.
- Bake: Bake the cookies in the preheated oven for about 20 minutes, or until the edges start to lightly brown.
- Shape cookies: Cookies may come out slightly misshapen; while still warm, gently squeeze each cookie from both sides using two offset spatulas or bench scrapers to straighten them.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely.
- Prepare the glaze: In a small bowl, whisk together powdered sugar and orange juice until smooth.
- Glaze the cookies: Transfer the orange glaze to a pastry bag or squeeze bottle and drizzle over the cooled cookies for an extra burst of citrus sweetness.
Notes
- Note 1: Cornstarch is added to provide a tender, delicate texture in the shortbread.
- Note 2: Fresh cranberries should be finely chopped to distribute flavor evenly and prevent large chunks in the cookies.
- Tip: Straightening the warm cookies with spatulas immediately after baking ensures a neat presentation despite slight spreading.
