Cranberry Orange Shortbread Cookies Delicious Recipe Ever

Cranberry Orange Shortbread Cookies Delicious Recipe Ever:- It’s possible that Cranberry Orange Shortbread Cookies are the ideal tiny slice and bake cookies for the holidays. I’ll be making them right up to the point where I get my hands on the last bag of fresh cranberries of the season, which is always a sad time!

Cranberry Orange Shortbread Cookies Delicious Recipe Ever


  • Food processor (optional)
  • Waxed paper or plastic wrap for wrapping your log of dough


  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • Zest of one orange or tangerine
  • 1 heaping cup fresh cranberries
  • 2 cups all purpose flour
  • 1 tsp pure vanilla extract
Cranberry Orange Shortbread Cookies Delicious Recipe Ever
Cranberry Orange Shortbread Cookies Delicious Recipe Ever

Also see:- Daffodil Cake Recipe Simples Recipe Ever



  1. Chop the cranberries very small and set them away.
  2. A bunch of fresh strawberries
  3. Add the sugar and zest to the butter and mix them together until they are well mixed. This is what I do in my food processor.
  4. Using a mixer to blend butter, sugar, and orange zest
  5. After you add the flour and extract, pulse the machine about 10 times. Then, run it for a short time, just until the dough forms a lump or lumps.

How to use a food mixer to make shortbread dough

  1. Add the cranberries and pulse just enough to spread them out. Do not process the food too much.
  2. The food mixer is being used to make cranberry shortbread cookie dough.
  3. Place the dough on a board that has been lightly dusted. Use your hands to bring the dough together. Just work it until it stops crumbling.
  4. Making cranberry orange cookie dough in a food processor.
  5. Roll the dough into a log about 10 to 12 inches long. Your cookies will be smaller if your log is longer.
  6. Fold the dough into a log shape and cover it with plastic wrap. The plastic will help you shape the log.
  7. To close, twist the ends together tightly. a long piece of cherry shortbread cookie dough
  8. Put the dough in the fridge for at least three hours or overnight. I like to put a folded towel around my log to keep it round while it chills.
  9. Putting a thick towel around a log of cookie dough.
  10. Warm the oven up to 350F. Put parchment paper on a cookie sheet.
  11. Put the dough on the cookie sheet two inches apart in slices that are 1/3 of an inch thick. If you want your cookies to be a little crispier, bake them for a little longer. They will be light on top and about to turn brown on the bottom. Keep this in mind: your cookies might cook faster if they are thinner or smaller than mine.
  12. Pumpkin shortbread cookies on a baking sheet that has been lined with parchment paper.
  13. Take them off the baking sheets and put them on a cooling rack. Let them cool for a few minutes. When the cookies are hot, they are soft and easy to break. They will get firmer as they cool.

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