Description
These Cranberry Orange Shortbread Cookies are buttery and rich with a perfect balance of sweet dried cranberries and bright orange zest. Finished with a delicate drizzle of white chocolate, they make a delightful treat for any occasion.
Ingredients
Butter and Sugar Base
- 1 ½ cup (341 g) salted butter
- 1 cup (200 g) granulated sugar
- ½ teaspoon almond extract
Dry Ingredients
- 2 ½ cups (313 g) all-purpose flour
- 2 Tablespoons cornstarch
Flavorings
- 2 Tablespoons orange zest
- 1 cup (121 g) dried cranberries, finely chopped
Topping
- 2 ounces (57 g) white chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 325 °F (163 °C) to ensure it reaches the right temperature for even baking of the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together 1 ½ cups salted butter and 1 cup granulated sugar until light and fluffy. Then, mix in ½ teaspoon almond extract to add a subtle nutty aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour and 2 tablespoons cornstarch to ensure an even texture throughout the dough.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture and blend until fully incorporated, forming a soft dough.
- Add Zest and Cranberries: Fold in 2 tablespoons orange zest and 1 cup finely chopped dried cranberries, distributing them evenly throughout the dough for bursts of bright flavor.
- Roll and Cut Cookies: On a well-floured surface, roll the dough out to about ¼ inch thickness. Use a 2.5-inch cookie cutter to cut out individual cookies.
- Prepare for Baking: Place the cut cookies onto cookie sheets lined with parchment paper, spacing them slightly apart.
- Bake: Bake the cookies at 325 °F (163 °C) for 12 minutes, or until the edges just start turning golden, indicating they are perfectly baked.
- Cool and Drizzle: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle melted white chocolate over the cookies using a fork or a plastic bag with a small corner cut for precise application.
Notes
- Make sure to finely chop the dried cranberries to ensure they are well distributed in the dough.
- Use parchment paper to prevent sticking and for easier clean-up.
- Allow cookies to cool fully before drizzling white chocolate, so it sets properly.
- Store cookies in an airtight container at room temperature for up to one week.
- If you prefer a stronger orange flavor, increase the orange zest to 3 tablespoons.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
