Cranberry Orange Shortbread Cookies – a delicious recipe with Butter, Powdered Sugar, Vanilla, Almond Extract, Cranberries, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter with a mixer on medium speed until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, beating until smooth. Add vanilla, almond extract, orange zest and dried cranberries and beat until combined. Reduce speed to low. Mix flour, baking powder and salt. Gradually add flour mixture to the butter, beating at a low speed until blended.
2
Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate for 1 hour (or up to 3 days).
3
Preheat oven to 350 degrees. If frozen, let the logs stand at room temperature for 10 minutes. Remove parchment. Slice logs into 1/4 inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 12 minutes. Let cool.
723
kcal
Calories
47
g
Fat
70
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 sticks Butter, 3/4 cups Powdered Sugar, 2 teaspoons Vanilla Extract, 1/2 teaspoons Almond Extract, and more.
Yes, Cranberry Orange Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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