Cranberry Orange Shortbread

Shortbread originated as a Scottish cookie. Shortbread has a crumbly texture and a delectable buttery flavor. They are mildly sweet, and versatile. For the holiday season, I've added a classic combination of cranberry and orange. These disappeared fast!

Course Dessert

Cuisine British

Keyword Cranberry Orange Shortbread, Shortbread

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 292kcal

Author Debby - www.AFeastfortheEyes.net

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

The Nordicware Snowflake pan that I used can be purchased on Amazon here.

There is a classic English shortbread pan on Amazon here.

If you don't have a classic shortbread pan, an 8x8 pan can be used. Just cut into "finger" sized slices.

Recipe adapted from Nordicware.com

Nutrition