Best 3 Orange Cranberry Shortbread Recipes
Indulge your taste buds with a delightful treat, where the tangy zest of oranges and the tart sweetness of cranberries dance harmoniously atop a buttery shortbread crust. Our culinary journey begins with a classic Orange Cranberry Shortbread, a timeless favorite that captures the essence of citrusy goodness. For those seeking a gluten-free alternative, our Gluten-Free Orange Cranberry Shortbread offers a delectable option without compromising on flavor or texture.
For those with a penchant for indulgence, the Orange Cranberry Chocolate Shortbread combines the classic flavors with the richness of chocolate, creating a decadent treat that will satisfy even the most discerning palate. And for those who prefer a touch of nutty goodness, the Orange Cranberry Pistachio Shortbread introduces a symphony of flavors, where the delicate crunch of pistachios complements the vibrant orange and cranberry notes.
Additionally, we'll explore the versatility of these flavors in a collection of delectable recipes. The Orange Cranberry Shortbread Bars offer a convenient and portable version of the classic, perfect for on-the-go snacking or sharing with friends. And for those who love the combination of sweet and savory, the Orange Cranberry Shortbread Cookies infuse a burst of citrusy goodness into a buttery cookie dough.
Our culinary adventure concludes with a unique twist on a traditional favorite: the Orange Cranberry Shortbread Pie. This exceptional creation encases the classic flavors in a flaky, golden crust, creating a stunning centerpiece for any special occasion. With its vibrant colors and enticing aromas, this pie is sure to captivate the senses and leave a lasting impression.
So, embark on this culinary adventure and discover the endless possibilities of orange, cranberry, and shortbread. From classic favorites to creative twists, these recipes promise an unforgettable taste experience that will delight your taste buds and leave you craving more.
ORANGE-CRANBERRY SHORTBREAD
Holiday cookies should be extra-special, so I created this beautiful, delicious shortbread with cranberries, orange and holiday spices to both serve and give as gifts. Everyone loves them!-Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, toss cranberries with liqueur, orange zest and vanilla. Let stand, covered, 1 hour., 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., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. 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 baking sheets. If desired, sprinkle with colored or coarse sugar. Refrigerate 10 minutes before baking., Bake 12-15 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 229 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY-ORANGE SHORTBREAD
These cookes are another delicious way to use cranberries during their too short season and are great to add to holiday cookie trays. Recipe source: Gardner (Winter 2003/04)
Provided by ellie_
Categories Dessert
Time 55m
Yield 2 inch cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325-degrees F.
- Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.
- In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
- Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
- Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
- Bake for 25-35 minutes or until slightly firm and edges are golden brown.
- Transfer baking sheet to a work surface and let cool 5 minutes.
- Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
- Let cool completely and then transfer the cookies to an airtight container.
- Will keep at room temperature for up to 10 days.
ORANGE CRANBERRY SHORTBREAD
I needed a cookie. I didn't just want a cookie....I NEEDED a cookie. I didn't want to spend a lot of time or money on ingredients for this one......because like I said, I NEEDED a cookie. Now. One of my "go-to" cookie recipes is shortbread. In my pantry, I had some orange-flavored cranberries (from Trader Joes) and one...
Provided by cassie thornburg
Categories Other Snacks
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325
- 2. Cream the butter until light and fluffy. Add powdered sugar and orange zest. Blend until smooth.
- 3. Add flour and stir by hand - a heavy wooden spoon is best for this. Add cranberries. When the flour is completely mixed into the butter mixture, knead it with your hand about 5-6 times, until smooth.
- 4. Prepare a sheet pan with either parchment paper, or a silpat mat (if you have a shortbread pan, spray it lightly with vegetable oil spray).
- 5. Pat the dough into an 8 inch circle (you can also make this into a square to make sticks, but I like the wedge shape from a circle) right on the sheet pan. You can also roll it, if you have the patience..... You can make a fancy edge and flute it, or just leave it plain. It will still taste delicious.
- 6. Cut the dough into 8 wedges, leaving the circle of dough intact!
- 7. Bake for about 25-30 minutes, or until edges are lightly browned. Let the shortbread cool in the pan for about 8 minutes, then cut again and loosen the wedges apart. Cool wedges on racks.
Tips:
- Chilling the dough: Before baking, chill the dough for at least 30 minutes. This will help the cookies hold their shape and prevent them from spreading too much.
- Using fresh oranges: For the best flavor, use fresh oranges. If you don't have fresh oranges, you can use bottled orange juice, but the flavor will not be as good.
- Zesting the oranges: When zesting the oranges, be careful not to zest the white pith. The pith is bitter and will make the cookies taste bad.
- Measuring the flour correctly: To measure the flour correctly, spoon it into the measuring cup and then level it off with a knife. Do not scoop the flour directly from the bag, as this will result in too much flour being used.
- Baking the cookies: Bake the cookies until the edges are golden brown and the tops are set. The cookies should not be completely brown, as they will continue to cook after they are removed from the oven.
- Storing the cookies: Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 2 months.
Conclusion:
Orange Cranberry Shortbread Cookies are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their sweet and tangy flavor, these cookies are sure to be a hit at your next party or gathering.
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