1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Cranberry Shortbread With Orange Zest

User Rating 4 Star Rating (1 Review)


Cranberry Shortbread

Cranberry Shortbread

Diana Rattray
Dried cranberries and orange zest make this shortbread extra-flavorful and festive for the holidays.


  • 1/2 cup dried cranberries
  • 1 1/2 cup all-purpose flour
  • 10 tablespoons softened butter
  • 1/2 cup confectioners' sugar
  • finely grated zest of 1 orange


Preheat oven to 325°.

In a food processor, pulse the cranberries with the flour until cranberries are finely chopped. This will take a few minutes, and make sure you have the processor opening well covered. Or, finely chop the cranberries by hand or using a chopper, then stir into the flour.

combine the flour and cranberry mixture, the soft butter, sugar, and orange zest. Stir until blended and you have a soft dough. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out the dough to about 1/4-inch (or slightly more) thickness. Cut out with cookie cutters or use a sharp knife and cut into strips. Place on a lightly greased baking sheet or a baking sheet lined with parchment paper or silicone mat. Prick the cookies in a few places with a fork.

Bake for 20 minutes, or until just lightly browned on the bottoms.

Makes about 1 1/2 to 2 dozen cookies, depending on size.

Related Recipes
Shortbread Cookie Mix
Hazelnut Shortbread
Classic Shortbread Cookies
Maple Shortbread Cookies
Orange Shortbread Cookies
Joyce's Shortbread Cookies
Brown Sugar Shortbread Cookies
Chocolate Shortbread
Butterscotch Pecan Shortbread

Almond Cookie Recipes Index
Butter Cookie Recipes Index
Chocolate Cookies
Chocolate Chip Cookies
Oatmeal Cookies
Cookie Recipes Index
Candy Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 4 out of 5
Not As Easy As It Looks, Member leerlee

Yes, I'll make the cookie again. And I can say all's well that ends well but 1. I had a difficult time getting the cranberries chopped with the flour mixed in & yes I used a food processor. I always test this. It is best to chop the cranberries separately, especially if your food processor isn't top of the line. Also, by chopping the cranberries without the flour, it will be easier to see that you have the consistency that you want. 2. Use a little more butter than the recipe calls for if the dough looks like it will not form into a ball, especially if you double the recipe. 3. Some things taste better hot out of the oven. This cookie is not one of them! Don't taste this cookie until it is completely cool. Common sense should tell me nothing is going to taste great when it is scalding your mouth but it is a beautiful cookie and smelled so delicious that I lost my head and my fried my taste buds. I made this for a cookie exchange and people raved over the taste.

12 out of 12 people found this helpful.

©2014 About.com. All rights reserved.