Orange Cranberry Shortbread Cookies
Indulge in the bright, festive flavors of these Orange Cranberry Shortbread Cookies, a perfect blend of buttery tenderness and zesty sweetness. These delightful shortbread sticks are infused with fresh orange zest and juicy cranberries, offering a sublime texture that melts in your mouth with every bite. Ideal for holiday gatherings, tea time, or simply as a comforting treat.
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
1 hour (including chilling and cooling time)
Servings
24 sticks
Keywords
Why This Recipe Delivers
- Perfectly balanced sweet and tart flavor profile with bright citrus notes.
- Buttery, melt-in-your-mouth texture that is characteristic of classic shortbread.
- Simple ingredients and straightforward steps make it accessible for all skill levels.
- Elegant presentation, especially with the vibrant orange glaze.
- An ideal make-ahead treat, as shortbread improves over time.
Ingredients
- 155 grams (1 ¼ cup) all-purpose flour
- 75 grams (⅓ cup + 1 tablespoon) granulated sugar
- 8 grams (1 tablespoon) cornstarch
- 1.5 grams (¼ teaspoon) salt
- 113 grams (1 stick) unsalted butter, cold and cut into 1.25 cm (½-inch) cubes
- 40 grams (¼ cup) fresh cranberries, finely chopped
- 7.5 ml (½ tablespoon) orange zest (from approximately 1 medium orange)
- For the Garnish:
- 80 grams (2/3 cup) powdered sugar
- 15 ml (3 teaspoons) fresh orange juice
Instructions
- To prepare the shortbread dough, in the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, cornstarch, and salt. Mix on low speed for about 30 seconds until all dry ingredients are uniformly incorporated.
- Add the cold, cubed unsalted butter to the dry ingredients. Mix on medium-low speed for approximately 3 minutes, or until the butter is evenly distributed and the mixture takes on the appearance of wet sand. To test for readiness, squeeze a small portion in your palm; it should easily form a cohesive ball.
- Gently fold in the finely chopped fresh cranberries and the fresh orange zest. Stir just until they are evenly dispersed throughout the dough, being careful not to overmix, which can develop gluten and toughen the shortbread.
- Turn the dough mixture out onto a sheet of parchment paper or a silicone baking mat. Using your hands, gently knead the mixture a few times until it comes together into a smooth, manageable ball. Place another sheet of parchment paper on top and, using a rolling pin, roll the dough into a uniform rectangle measuring approximately 10 cm by 30 cm (4 inches by 12 inches) and about 0.6 cm (¼ inch) thick.
- Carefully transfer the rolled dough, still sandwiched between the parchment sheets, to a freezer. Chill for a minimum of 20 minutes to firm up the butter and dough. This step is crucial for achieving clean cuts and helping the cookies maintain their shape during baking.
- While the dough is chilling, preheat your oven to 160°C (325°F). Line a large baking sheet with a fresh sheet of parchment paper or a silicone baking mat.
- Remove the chilled dough from the freezer. Using a sharp knife or a bench scraper, carefully slice the dough rectangle into 24 uniform shortbread sticks, each approximately 1.25 cm (½ inch) wide. Arrange the sliced cookies onto the prepared baking sheet, leaving a small space between each cookie to ensure even baking.
- Bake for approximately 20 minutes, or until the edges of the cookies begin to turn a very light golden brown. The centers of the cookies should remain pale, indicating their characteristic tender shortbread texture.
- Immediately upon removing the hot cookies from the oven, if any appear slightly misshapen, gently squeeze the sides with two offset spatulas or bench scrapers to reshape them into perfect sticks. This reshaping must be done while the cookies are still warm and pliable.
- Allow the shortbread sticks to cool on the baking sheet for 5-10 minutes to set before carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before glazing to prevent the glaze from melting.
- To prepare the orange glaze, in a small bowl, whisk together the powdered sugar and fresh orange juice until a smooth, pourable consistency is achieved. If the glaze is too thick, add a tiny bit more juice; if too thin, add a little more powdered sugar. Transfer the glaze into a pastry bag with a small round tip or a squeeze bottle.
- Once the cookies are completely cooled, drizzle the vibrant orange glaze generously in a decorative pattern over each shortbread stick. Allow the glaze to set for about 15-20 minutes before serving or storing.
Tools You’ll Need
- Stand mixer with paddle attachment or electric hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Spatula
- Parchment paper or silicone baking mat
- Rolling pin
- Sharp knife or bench scraper
- Baking sheet
- Wire cooling rack
- Small bowl for glaze
- Whisk
- Pastry bag with small round tip or squeeze bottle (optional, for glazing)
Essential Success Tips
- Use very cold butter: Cold butter is key to tender, flaky shortbread. Avoid overworking the butter into the flour; stop when it resembles wet sand.
- Don't overmix the dough: Shortbread is meant to be tender. Overmixing develops gluten, leading to a tougher cookie. Mix just until combined.
- Chill the dough thoroughly: Freezing the dough for 20 minutes before slicing makes it much easier to cut uniform sticks and prevents them from spreading too much in the oven.
- Reshape while warm: As soon as the cookies come out of the oven, use two offset spatulas or bench scrapers to gently push the sides if they've spread. This helps maintain their stick shape while they're still pliable.
- Cool completely before glazing: Ensure the shortbread is entirely cool before drizzling the orange glaze. Applying glaze to warm cookies will cause it to melt and run off.
Professional Cooking Secrets
- Blooming the zest: For an even more intense orange flavor, you can rub the orange zest into the granulated sugar with your fingertips before adding it to the flour. This releases the oils from the zest, infusing the sugar with aroma.
- Perfectly tender crumb: Incorporating cornstarch slightly reduces the gluten formation, contributing to the distinctively tender, melt-in-your-mouth texture that defines superior shortbread.
- Consistent thickness is key: When rolling out the dough, aim for an even thickness throughout the rectangle. This ensures that all shortbread sticks bake uniformly and achieve the same perfect texture.
Notes
- Note 1: Cornstarch in shortbread helps achieve a more tender, melt-in-your-mouth texture by slightly reducing gluten development. If you don't have cornstarch, you can omit it, but the texture will be slightly different.
- Note 2: For the best flavor and texture, use fresh cranberries. If using frozen cranberries, thaw them first and pat them very dry before finely chopping.
- Storage: Store cooled, glazed cookies in an airtight container at room temperature for up to 5-7 days. Unbaked dough can be frozen for up to 3 months, wrapped tightly. Baked cookies can also be frozen without glaze for up to 1 month; thaw and glaze before serving.
Frequently Asked Questions
Can I use dried cranberries instead of fresh?
While fresh cranberries offer a burst of tartness and juiciness that's characteristic of this recipe, you can substitute them with dried cranberries. If using dried, chop them finely and consider soaking them in a bit of orange juice for 10-15 minutes beforehand to rehydrate them slightly, then pat dry.
My shortbread spread too much, what went wrong?
Excessive spreading is often due to the butter being too warm or the dough not being chilled sufficiently before baking. Ensure your butter is very cold and that the rolled dough is thoroughly chilled in the freezer for at least 20 minutes before slicing and baking. Also, avoid overworking the dough, which can warm the butter.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture might be slightly different, but the flavor will still be delightful. Ensure all other ingredients are certified gluten-free.
Nutrition Facts (Per Serving)
Calories: approximately 150-170 per cookie, Fat: 9-11g, Carbs: 18-22g, Protein: 1-2g. (Estimates vary based on precise ingredient quantities and size.)
Allergy Information
Contains dairy (butter) and gluten (all-purpose flour). May contain trace nuts if processed in facilities with nuts. For a gluten-free version, use gluten-free all-purpose flour.
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