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- 1 cup unsalted butter, softened - 1/2 cup powdered sugar, sifted - Zest of 1 medium orange I start with unsalted butter because it gives me control over the salt level. Softened butter blends well with sugar, creating a light and fluffy base. I sift the powdered sugar to avoid lumps. The zest of one medium orange adds a bright, fresh flavor that makes these cookies special. - 1/2 cup dried cranberries - 1/4 cup pecans (optional) Dried cranberries bring a sweet and tangy bite. They add color and texture, making cookies more exciting. I recommend finely chopped pecans for added crunch. If you prefer a nut-free option, feel free to skip them. - 2 cups all-purpose flour - 1/4 teaspoon fine sea salt - 1 tablespoon fresh orange juice All-purpose flour is the backbone of any cookie. It gives the right structure and texture. I add fine sea salt to enhance flavors. Fresh orange juice boosts the citrus taste, making the cookies even more delightful. To start, you need to cream the butter and sugar. In a big bowl, use an electric mixer. Mix on medium speed. Beat the softened butter and powdered sugar until it looks light and fluffy. This should take about 3 to 4 minutes. Next, add the pure vanilla extract and the orange zest. Mix them in well. The zest gives a bright taste. Now, let's combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour and fine sea salt. Make sure they blend well. After that, slowly add this dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix. This keeps the cookies tender. Once mixed, fold in the chopped dried cranberries and optional pecans. This adds a nice texture. Then, drizzle in the fresh orange juice. Mix gently until the dough forms a ball. Divide the dough into two. Shape each part into a log about 1.5 inches wide. Wrap them tightly in parchment paper or plastic wrap. Chill in the fridge for at least 1 hour. This helps the dough firm up. Preheat your oven to 350°F (175°C). After chilling, take the dough out and unwrap the logs. Use a sharp knife to slice each log into rounds about 1/4-inch thick. Place them on a baking sheet lined with parchment paper. Leave about 1 inch between each cookie. Bake in the preheated oven for 12 to 15 minutes. Watch closely to avoid overbaking. The edges should turn lightly golden. Once done, let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delightful treats! To get the best texture, avoid overmixing the dough. Mix just until you see no dry flour. This helps keep your cookies light and tender. You can also add a pinch of cinnamon for extra warmth. Try using almond extract instead of vanilla for a new twist. When serving, arrange the cookies on a bright plate. You can sprinkle powdered sugar on top for a sweet touch. Adding fresh cranberries or thin orange slices can make your display pop. This adds color and makes your cookies look fancy. Use a sharp knife for slicing the dough. This ensures clean edges and even cookies. A kitchen scale can help measure your ingredients accurately. This keeps your cookies consistent in size and taste. Remember, precise measuring leads to better baking results! {{image_4}} You can make your cranberry orange shortbread even more fun. Try adding chocolate chips to the dough. Dark chocolate pairs well with the tart cranberries. You can also use other dried fruits. Dried apricots or cherries add a nice twist. Just chop them small, so they mix well. If you need gluten-free cookies, swap all-purpose flour for a gluten-free blend. Many blends work just as well, so choose one you like. For a vegan option, use plant-based butter and skip the eggs. This keeps the cookies rich and tasty without animal products. You can change these cookies for the seasons. For a Christmas version, add spices like cinnamon or nutmeg. This gives a warm flavor perfect for the holidays. In spring, try more citrus variations. Lemon zest or lime juice can brighten the cookies and give a fresh taste. Store your cranberry orange shortbread cookies at room temperature. Use an airtight container to keep them fresh. You can layer cookies with parchment paper to avoid sticking. This method helps maintain their lovely texture. You can freeze cookie dough for later use. Shape the dough into logs and wrap them tightly in plastic wrap. Place these logs in a freezer bag for extra protection. When you’re ready to bake, slice the frozen dough without thawing. To store baked cookies in the freezer, let them cool completely first. Place them in an airtight container or freezer bag. They can last up to three months in the freezer. Just thaw them at room temperature before serving. These cookies stay fresh for about a week at room temperature. After that, you may notice a change in texture. Signs of spoilage include an off smell or visible mold. If you see any of these signs, it's best to discard them. Enjoy your delightful treats while they are at their best! To bake shortbread cookies well, always preheat your oven to 350°F. This helps cookies bake evenly. Use parchment paper on your baking sheet. It prevents sticking and makes cleanup easy. Common mistakes include overmixing the dough. Mix just until combined for a tender cookie. Another mistake is not chilling the dough. Chilling helps the cookies keep their shape. Yes, you can make these cookies ahead of time. Prepare the dough, shape it into logs, and wrap it tightly. Store the logs in the fridge for up to a week. For longer storage, freeze the unbaked logs. They can last for up to three months. When ready to bake, just slice and bake directly from the freezer. You can use dried cranberries instead of fresh. They add a nice chewiness to the cookies. If you choose fresh cranberries, chop them finely. You may need to adjust the sugar. Fresh cranberries are tart, so add a bit more sugar to balance the flavors. Also, check the moisture. Dried cranberries will make your dough less wet. This blog post covers how to make delicious cranberry orange shortbread cookies. We discussed key ingredients, from butter and flour to optional add-ins like cranberries and pecans. We walked through step-by-step instructions, tips for better flavors, and fun variations to try. In closing, these cookies are easy to make and perfect for any season. Enjoy sharing them at gatherings or keeping them for yourself. Get baking and taste the joy of homemade cookies!

Cranberry Orange Shortbread Cookies

Indulge in the delightful flavors of Cranberry Orange Bliss Shortbread Cookies! With a perfect blend of sweet cranberries and zesty orange, these cookies are sure to be a hit. Discover how easy it is to make these delicious treats, from creaming the butter to the final bake. Perfect for holiday gatherings or a sweet snack anytime! Click through for the full recipe and get baking today!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1/2 cup powdered sugar, sifted

1 teaspoon pure vanilla extract

Zest of 1 medium orange (about 2 tablespoons)

2 cups all-purpose flour, sifted

1/4 teaspoon fine sea salt

1/2 cup dried cranberries, roughly chopped

1/4 cup pecans, finely chopped (optional but recommended)

1 tablespoon fresh orange juice

Instructions
 

In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and sifted powdered sugar together until the mixture is light and fluffy, about 3-4 minutes.

    Add the pure vanilla extract and freshly grated orange zest to the butter mixture, mixing thoroughly until fully incorporated.

      In a separate bowl, whisk together the sifted all-purpose flour and fine sea salt until they are well combined. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined—be careful not to overmix.

        Fold in the chopped dried cranberries and optional chopped pecans, ensuring they are evenly distributed throughout the cookie dough for delightful bites of flavor.

          Drizzle in the fresh orange juice and mix gently until the dough holds together and forms a cohesive ball.

            Divide the dough in half and shape each portion into a log approximately 1.5 inches in diameter. Wrap each log tightly in parchment paper or plastic wrap, and refrigerate for at least 1 hour to firm up the dough.

              Preheat the oven to 350°F (175°C). Once the dough has firmed up, remove it from the refrigerator and carefully unwrap the logs.

                Using a sharp knife, slice each log into 1/4-inch thick rounds. Place the rounds on a baking sheet lined with parchment paper, spacing them about 1 inch apart to allow for spreading.

                  Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden. Keep an eye on them to avoid overbaking.

                    Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Arrange the cooled cookies on a festive plate and sprinkle a light dusting of powdered sugar on top. For added festivity, garnish with a few fresh cranberries and thin orange slices to create a bright and cheerful display!