Shortbread originated as a Scottish biscuit. Shortbread has a crumbly texture and a delectable buttery flavor. They are mildly sweet, and can be versatile. For the holiday season, I’ve added a classic combination of cranberry and orange. With a cup of tea or coffee, these are a special treat.
If you’ve ever bought a box of Walker’s Shortbread cookies, you know how delicious these Scottish cookies are. When we were in Scotland, this year, I couldn’t resist bringing a tin of Marks & Spencer’s shortbread cookies back to the United States. The tender and buttery confection is treat is traditionally made “plain”. That is, no additional flavors are added.
We have family who live in Minneapolis, Minnesota. I was so excited to discover that is where the Nordicware factory and Outlet Store is located! I had a field day, buying “irregulars” at marked down prices. This “Sweet Snowflakes” shortbread pan needed to come home in our suitcase (along with a few others.)
Shortbread has just a few ingredients: butter, sugar, vanilla and flour. That’s it! For the holiday season, adding dried cranberries and orange seemed like a perfect addition. For extracts, I used vanilla and a dash of almond extract (my personal favorite).
When it comes to butter, I used Kerrigold butter, because of its higher fat content. After all, butter is the primary ingredient and flavor of shortbread! Here, I’ve added a orange zest and chopped dried cranberries. There is an additional ingredients that are optional, but really amp up the citrus flavor. I add about 1/4 teaspoon of Pure Orange Oil. This ingredient is a bit pricey, but a little bit goes a long way. (I store it in my refrigerator, once opened.) I use both the lemon and orange oil in my baking products with great results.
After creaming the butter and sugar, add the flavoring and gently add the flour. You don’t want to overwork the dough, lest you’ll end up with not-so-tender shortbread. I like to gather the dough together on an un-floured work space.
Preparing the shortbread pan is crucial! I use Baker’s Joy Spray, because I’ve never had a fail in releasing a baked good from a pan. Spreading the shortbread dough into the pan took a little bit of patience, but the job got done. Poke the dough, all over, with a fork (very traditional) and then bake at 325F for 30-35 minutes (until golden brown).
Allow the shortbread to cool for about 10 minutes. Then, place a cooling rack over the shortbread, and invert the pan and (hopefully) the baked shortbread will release. Voila! Baker’s Joy never fails me!
Cut the shortbread, while it’s still warm. The aroma of this shortbread had me drooling. Taste test, time!
TASTING NOTES: There’s nothing like warm, freshly baked, shortbread. It’s buttery, tender and not terribly sweet. I loved the chewy tartness of the dried cranberries, and the citrus flavor from the orange zest and oil. A cup of tea or coffee is perfect with these. Shortbread lasts a good while, as long as it’s stored in an air tight container. I can’t tell you if if lasts more than two days, because ours was gone by then!
Cranberry Orange Shortbread
Equipment
- 1 Shortbread Form
Ingredients
- 3/4 cup butter at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- ½ cup dried cranberries finely chopped
- zest of one orange
- ¼ tsp pure orange oil optional; order online
- ¼ tsp pure vanilla extract
- 1/8 pure almond extract optional
Instructions
- Preheat oven to 325 degrees F. Grease pan lightly with baking spray and coat the details of the pan with a pastry brush.
- Cream butter until it’s light. Beat in the powdered sugar, then the vanilla and orange zest. Add the orange oil and almond extract, if using.
- Finally, work in the flour. Knead dough on an un-floured board until smooth. Firmly press dough into pan, so that it comes up below the rope detail.
- Poke all of the surface with a fork, and bake for 30-35 minutes or until lightly browned.
- Let cool in pan for about 10 minutes. Loosen the edges, and invert onto a cutting board. Cut into serving pieces while warm.
Notes
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