Cranberry Orange Almond Shortbread Cookies Recipe

New to my cookie plate this year are these dreamy Almond Shortbread Cookies! I’ve madeshortbreadbefore, but had yet to make a holiday version. A bit of Orange Essence and some Fresh Cranberries makes thempositivelyfestive!

Do you remember the first time you tried Shortbread Cookies? I think my mom made them when we were kids, and we were a little skeptical when we saw them. Because, they had to taste like nothing, you know, because they looked so “plain” to us. Those were also the days we thought Vanilla Ice Cream was “plain” also, so take the opinion of our youth for what it’s worth. (not much!)

Anyway, we tried those plain little things – because, cookies (!), and Oh my! were those little gems DE-LI-CIOUS! Buttery, slightly sweet, delicately textured, with that slightly crisp outside and oh-so-tender middle. It really doesn’t get any better, does it? You just never know what you’re missing, until you try it…..Wait – I think my Dad used to say that exact sentence. See, there you have it – our parents were right about EVERYTHING!

Cranberry Almond Shortbread Bars

Anyway, in thinking about those first shortbread cookies, I realized that although they were magnificent, I still needed to “up my game” a bit. So, first of all, I decided to make Almond Shortbread Cookies. Because while plain vanilla (as if there were a such thing) is good, almond adds just a bit more oomph, especially when paired with orange. And then, for the holidays, how about a flavor of orange and fresh cranberries? And, WOW! These cookies! They are truly a bite of the winter holidays. And they’ve certainly gained a spot in my Christmas Cookie Box!

Just a few basic ingredients creates these slice-and-bake Almond Shortbread Cookies. You’ll need to refrigerate the dough before slicing, so it maintains its shape. You can probably bake the whole batch at once on 2 baking sheets.

So if homemade shortbread cookies sound plain to you, why not try these delicious Cranberry Orange Almond Shortbread Cookies? And, let me know, will they make YOUR Holiday Cookie Plate?

Fresh Cranberry Orange Shortbread Cookies

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Parchment Paper – it really doesn’t hurt to buy a year’s worth, does it? I use these to line pans for baking, roasting veggies, so many things!

Making the dough for these Shortbread Cookies could not be simpler. The key here is using room temperature butter. So set it out of the fridge at least 2 hours and preferably overnight before making the dough. You can use salted or unsalted butter. If you use salted butter, maybe add 1/4 tsp salt to the recipe instead of 1/2 tsp, or no salt if the butter is especially salty-flavored. All salted butters vary in their salt content, which is why many bakers prefer using Unsalted Butter for baking. This way, one can control the saltiness.

Vegan Cranberry Orange Shortbread

So, you’ll want to gather and measure your ingredients. Cut the butter into small cubes. Zest a large navel orange (or any type you might have), it should yield about a tablespoon (around 15 ml) zest. Then, using a stand mixer or hand mixer at Medium Speed, (or a strong bicep and a whisk), mix the butter cubes, sugar, zest and almond extract until just fully combined. This should take 2-3 minutes.

Turn the speed down to Medium-Low and add the flour until just combined, about another minute. It should look like the dough is just wanting to come together, maybe a bit ragged yet. Then, mix in the chopped cranberries until they are evenly distributed, until you can’t see any bits of flour.

Dump the dough out onto a sheet of plastic or wax paper. Using the plastic, form the dough into a log, or an elongated cube (plank). Make your plank or log shape somewhere between 9 and 12 inches long. I made mine 12 inches in order to make more, albeit smaller, cookies. I chose the cube shape so it would maintain its shape in the refrigerator. Wrap the log tightly and chill at least 2 hours, up to overnight.

Cranberry Orange Shortbread Cookies (easy!)

When ready to bake, preheat your oven to 325F (or 315F for Convection/Fan oven) and line 2 baking sheets with parchment or butter. Slice the dough plank (or log) into 1/3″ (just shy of 1 cm) slices, placing each on the baking sheet, about an inch apart – they don’t really spread when baking. Bake until the cookies are set and the sides are just beginning to turn slightly golden. This should take 12-15 minutes, and on the longer side if your cookies are larger than I made mine. If you bake them past the just golden point, they will still be delicious, just a bit crispier. Let cool several minutes on the sheet then remove to a cooling rack to fully cool. Store baked cookies in an airtight container.

Tender, Buttery shortbread cookies, flavored with almond, orange zest and fresh cranberries! These are easy to make, and perfect for the Winter Holidays (or any time of year, really)! 

Keywords: almond shortbread cookies, Cranberry Orange Shortbread cookies, Orange Almond Shortbread, Christmas Cookies, Holiday Cookies, easy cookies, quick recipe, Cranberry Orange recipeCranberry Orange Shortbread Cookies combine two of my favorite holiday flavors in one easy to make cookie that will wow friends and family this year! A delightfully easy cookie recipe that yields sensational results! I’m sharing three secrets to the perfect shortbread cookies that no one can resist! Make sure to add these easy shortbread cookies to your holiday baking list this season!

Cranberry Orange Shortbread Cookies 🍊

I am all about cranberry recipes during the holidays. Make sure to try out thisCranberry Pecan Pumpkin Bread andBest Ever Cranberry Sauce!

If you’re thinking to yourself, “Oh! Shortbread cookies….yeah, not a fan”, then I’m going to blow your mind and tell you that the shortbread you’ve had in the past wasn’t made right. True shortbread is buttery, melt-in-your mouth goodness that should be completely irresisitble.

Too many shortbread cookies are over-baked resulting in an overly-dry cookie that isn’t easily enjoyed. The simple trick to a great shortbread cookie is to under bake by just a few minutes – under bake meaning bake just until the cookie is done and not until you’ve killed it. Poor things.

Orange, Cranberry And Almond Shortbread Cookies

I used my favorite shortbread base for these cookies – the same one I used last year in my Peppermint Shortbread (a truly amazing cookie that’s perfect for the holidays). Shortbread cookies are great because they require just a handful of ingredients – no eggs – and very little time.

They’re also perfect for the busy holidays because you can make up the cookie dough, set it in the fridge, and then bake when you have more time. The cookies you see here were sitting in the fridge for four days, and then on the counter for three days before I got around to photographing them.

I was going to go with cranberries and pecans before talking to my sister Melissa. She encouraged the cranberry orange combination and, as usual, she was right. The orange zest provides a refreshing zing that is the perfect counterpart to the tart cranberries. It’s a lovely combination!

Gluten Free Orange Cranberry Shortbread

For an extra pretty presentation, I coat the cookies in sugar before baking. They come out so sparkly that no one can resist them!These Cranberry Orange Shortbread Cookies absolutely should make an appearance on your holiday cookie trays this year!

A delightfully easy cookie recipe that yields sensational results! I’m sharing three secrets to the perfect shortbread cookies that no one can resist! Make sure to add these easy Cranberry Orange Shortbread Cookies to your holiday baking list this season!

Calories: 117 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 16 mg | Sodium: 54 mg | Potassium: 12 mg | Sugar: 6 g | Vitamin A: 190 IU | Calcium: 3 mg | Iron: 0.5 mgWhat can one say about the combo of cranberries, orange zest, almond extract all rolled up in an easy to make shortbread cookie dough. Well, I’m here to tell you what to say…GET BUSY!!

Cranberry Orange Almond Shortbread Cookie Recipe: Classic Christmas Cookies

Cranberry Orange Almond Shortbread Cookies are scrumpdilyicious delicious…and they are addictive…so be careful…be very careful…you don’t want to make too many at one time…so many there will be leftovers in the house…while you are there…alone. Just sayin’!

With that said, I first made them in 2012 (or so). So, I guess I should say they have been one of my all-time favorite cookies since 2012. I first saw this recipe on Martha Stewart website – I think this is the link HERE.

Of course, I gave it my little tweaks, which in my most humble opinion, improved the recipe enormously (sorry Martha). I added coarse sea salt and honey roasted sliced almonds. YUM!!

Easy Cranberry Orange Shortbread Cookies Recipe

Believe me, I have been tempted for two reasons. They would look adorable and they would be crazy delicious, but…I am on a diet for Pete’s sake.

One of the best things about these cookies is