Cranberry Orange Shortbread Recipe

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Cranberry orange shortbread is festive with its richness and bright cranberry and orange flavors!


– 2 cups (240g) all-purpose flour – 2 tablespoons almond flour – 1/4 teaspoon baking powder – pinch of salt – 1 cup (226g) unsalted butter, softened – 3/4 cup (82g) confectioners’ sugar – 1 & 1/2 teaspoons vanilla extract – 1/2 teaspoon almond extract – 1 tablespoon orange zest – 1 & 1/2 to 1 & 3/4 cups (150g to 175g) dried cranberries, chopped

Mix flour, almond flour, baking powder, and salt. Set aside. Beat butter and confectioners' sugar until fluffy with a medium-speed electric mixer.

Step 1 


Add orange zest, almond extract, and vanilla.  Add flour and mix slowly. Only mix until combined. Stir in the cranberries until evenly distributed.

Step 2

Roll two equal portions of dough into 7-inch-long, 2-inch-diameter logs. Refrigerate each log for at least 4 hours after wrapping it in plastic or parchment.

Step 3

Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Remove one cookie dough log and cut into 1/2-inch slices.

Step 4

Place on prepared pans an inch apart. Repeat with remaining dough. If your kitchen is warm, chill for 10 minutes before baking to reduce spreading.

Step 5

Bake each pan until the cookies are firm and lightly browned, 12–15 minutes. Place pans on wire racks and cool cookies for 5–10 minutes. Then remove the cookies from the pans and cool on a wire rack.

Step 6

Also See

Also See

Crispy Chocolate Chip Cookies Recipe