Are you craving a deliciously tangy treat that will wow your taste buds? Look no further than this mouthwatering Cranberry Orange Shortbread Cookie recipe. With a perfect blend of tart cranberries and zesty orange, these cookies are a delightful balance of sweet and tangy flavors. Whether you’re a fan of tangy treats or simply looking for a new cookie recipe to try, these Cranberry Orange Shortbread Cookies are sure to satisfy your cravings.
Ingredients
To make these delectable cookies, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 1/2 cup dried cranberries
- Zest of one orange
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Steps
1. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add the vanilla extract and orange zest to the butter mixture and mix until well combined.
3. In a separate bowl, whisk together the all-purpose flour and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
5. Fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
6. Divide the dough in half and shape each half into a log, approximately 2 inches in diameter.
7. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
8. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds.
10. Place the cookie rounds on the prepared baking sheet, spacing them about an inch apart.
11. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
12. Remove from the oven and allow the cookies to cool completely on a wire rack.
Tips and tricks
– Make sure your butter is softened to room temperature before creaming it with the sugar. This will ensure a smooth and creamy texture for your cookies.
– Don’t overmix the dough once you add the dry ingredients. Overmixing can result in tough cookies. Mix just until the dough comes together.
– If you prefer a stronger orange flavor, you can add a few drops of orange extract in addition to the orange zest.
– For an extra touch of elegance, sprinkle the cookies with a dusting of powdered sugar before serving.
– If you want to make these cookies ahead of time, you can freeze the dough logs for up to three months. Simply thaw the logs in the refrigerator before slicing and baking.
Variations and substitutions
While this recipe is already a delightful combination of cranberries and orange, you can customize it to suit your taste preferences. Here are a few variations and substitutions to consider:
– Swap out the dried cranberries for dried cherries or blueberries for a different twist on the classic flavor combination.
– Add a sprinkle of cinnamon or nutmeg to the dough for a warm and cozy flavor.
– For a touch of decadence, dip half of each cookie in melted dark chocolate.
– If you prefer a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.
Storage and serving suggestions
To keep your Cranberry Orange Shortbread Cookies fresh, store them in an airtight container at room temperature for up to one week. If you live in a humid climate, you may want to add a piece of bread to the container to help absorb any moisture and keep the cookies crisp.
These cookies are perfect for any occasion, from casual get-togethers to elegant dinner parties. Serve them alongside a cup of hot tea or coffee for a delightful afternoon treat. They also make a lovely gift when packaged in a decorative tin or box.
Frequently asked questions
1. Can I use fresh cranberries instead of dried cranberries?
Fresh cranberries can be used, but keep in mind that they will add more moisture to the dough. You may need to adjust the amount of flour slightly to compensate for the extra moisture.
2. Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand. Just omit the additional salt called for in the recipe.
3. Can I freeze the baked cookies?
Yes, you can freeze the baked cookies for up to three months. Make sure to store them in an airtight container or freezer bag to prevent freezer burn.
4. Can I substitute orange juice for the orange zest?
While orange juice can add some citrus flavor, it may also add too much moisture to the dough. It’s best to stick with the orange zest for optimal flavor and texture.
