Orange-Cranberry Shortbread Recipe

Name: Orange-Cranberry Shortbread
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup dried cranberries, finely chopped; 3 tablespoons orange liqueur; 1 tablespoon grated orange zest; 1-1/2 teaspoons vanilla extract; 1-1/2 cups butter, softened; 1/2 cup sugar; 1/2 cup packed light brown sugar; 3-1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; Gold colored or coarse white sugar, optional

Servings: persons

1 cup dried cranberries, finely chopped
3 tablespoons orange liqueur
1 tablespoon grated orange zest
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
3-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Gold colored or coarse white sugar, optional

1
In a small bowl, toss cranberries with liqueur, orange zest and vanilla. Let stand, covered, 1 hour.
2
In a large bowl, cream butter and sugars until light and fluffy. Add cranberry mixture; beat just until combined. In another bowl, whisk flour, cinnamon, salt, ginger and cloves; gradually beat into creamed mixture.
3
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
4
Preheat oven to 350u00b0. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on ungreased
5
. If desired, sprinkle with colored or coarse sugar. Refrigerate 10 minutes before baking.
6
Bake 12-15 minutes or until edges are light brown. Remove from pans to wire racks to cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dried cranberries, finely chopped, 3 tablespoons orange liqueur, 1 tablespoon grated orange zest, 1-1/2 teaspoons vanilla extract, and more.

Yes, Orange-Cranberry Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange-Cranberry Shortbread

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