Cranberry Orange Shortbread Recipe

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Cranberry orange shortbread is festive with its richness and vibrant cranberry and orange flavors!  


– 2 cups (240g) all-purpose flour – 2 tablespoons almond flour – 1/4 teaspoon baking powder – pinch of salt – 1 cup (226g) unsalted butter, softened – 3/4 cup (82g) confectioners’ sugar – 1 & 1/2 teaspoons vanilla extract – 1/2 teaspoon almond extract – 1 tablespoon orange zest – 1 & 1/2 to 1 & 3/4 cups (150g to 175g) dried cranberries, chopped

Mix flour, almond flour, baking powder, and salt. Set aside.  

Step 1 


Beat butter and confectioners' sugar until frothy using a medium-speed electric mixer. Add orange zest, almond extract, and vanilla.   

Step 2

Add flour and mix slowly. Only mix until mixed. Stir in the cranberries until equally distributed.  

Step 3

Roll two equal amounts of dough into 7-inch-long, 2-inch-diameter logs. Refrigerate each log for at least 4 hours after wrapping it in plastic or parchment.  

Step 4

Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Remove one cookie dough log and cut into 1/2-inch slices.   

Step 5

Place on prepared pans an inch apart. Repeat with remaining dough. If your kitchen is warm, refrigerate for 10 minutes before baking to reduce spreading.  

Step 6

Bake each skillet until the cookies are firm and gently browned, 12–15 minutes.  

Step 7

Place pans on wire racks and cool cookies for 5–10 minutes. Then remove the cookies from the pans and cool on a wire rack.  

Step 8

Also See

Also See

Crispy Chocolate Chip Cookies Recipe