Baking is like a warm hug for the soul, isn’t it? Whenever I whip up a batch of cranberry orange shortbread, it feels like the kitchen fills with sunshine! The sweet and tart cranberries combined with the bright zest of oranges create a symphony of flavors that’s simply irresistible. Whether it’s a cheerful gathering with family or just a cozy afternoon at home, these delightful treats always seem to brighten the occasion. And trust me, they’re incredibly easy to make! Just a few simple ingredients and you’re on your way to creating a comforting dessert that will have everyone asking for the recipe. I remember the first time I made these for a holiday gathering; they disappeared so fast, I barely got to enjoy one myself! So, let’s get started on this delicious journey together—you won’t be disappointed!
Ingredients List
- 1 cup unsalted butter, softened to room temperature—this helps it cream nicely with the sugar.
- 2/3 cup powdered sugar—this gives the shortbread that wonderfully sweet and delicate texture.
- 1 teaspoon vanilla extract—for that lovely hint of warmth in every bite.
- 1/2 teaspoon orange zest—freshly grated, please! It brings a bright, citrusy flavor that pairs perfectly with the cranberries.
- 2 cups all-purpose flour—this is the base of our shortbread, giving it that melt-in-your-mouth quality.
- 1/2 teaspoon salt—just a pinch to balance the sweetness.
- 1 cup dried cranberries, chopped—these add a delightful tartness and chewiness. Make sure they’re roughly chopped for even distribution!
How to Prepare Cranberry Orange Shortbread
Making cranberry orange shortbread is a delightful experience, and I’m here to guide you through each step. Don’t worry—this is a straightforward recipe, and I promise it’s easier than it sounds!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is an important step—trust me, you want that oven nice and hot when it’s time to bake!
- In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is smooth and fluffy. I like to use an electric mixer for this, but a good old-fashioned whisk works too if you’re up for a little workout!
- Next, add the vanilla extract and orange zest. Mix until they’re well incorporated. The aroma at this point is just heavenly—you’ll be tempted to taste it already!
- Now, gradually add the all-purpose flour and salt to the mixture. It’s best to do this a little at a time to avoid a flour explosion. Mix just until everything is combined; overmixing can make the shortbread tough, and we want it to be melt-in-your-mouth tender!
- Once the dough is ready, gently fold in the chopped cranberries. This is where the magic happens—the bright red bits of cranberry will make your shortbread not only tasty but beautiful too!
- Now, take an ungreased baking pan and press the dough evenly into the bottom. It should be about 1/2 inch thick. Make sure it’s spread out nicely so it bakes evenly. I like to use my hands for this—it’s satisfying!
- Pop the pan into your preheated oven and bake for 20-25 minutes, or until the edges are lightly golden. Keep an eye on it during the last few minutes; you want it just right!
- Once baked, remove the shortbread from the oven and let it cool in the pan for a bit. After about 10 minutes, you can transfer it to a wire rack to cool completely before cutting it into squares. This step is crucial; cutting too soon might lead to crumbly edges. Patience pays off!
Why You’ll Love This Recipe
- Quick preparation time—ready to enjoy in just 40 minutes!
- Delightful combination of sweet cranberries and zesty orange that brightens every bite.
- Perfectly crumbly texture that melts in your mouth—who can resist that?
- Versatile for any occasion, from holiday gatherings to simple afternoon tea.
- Easily customizable—try using different dried fruits or nuts based on your preference.
- Great for sharing, but you might want to keep a few for yourself—they’re that good!
Tips for Success
To ensure your cranberry orange shortbread turns out perfectly, here are a few handy tips! First, make sure your butter is truly softened, as this helps achieve that light, fluffy texture. If you’re looking for a healthier alternative, try substituting coconut sugar for powdered sugar—it adds a lovely caramel flavor! For those needing a gluten-free option, simply swap the all-purpose flour for a gluten-free blend. Remember, patience is key when it comes to cooling; letting the shortbread rest ensures clean cuts without crumbles. And don’t be afraid to experiment with different dried fruits or nuts to make it your own!
Nutritional Information
Here’s a handy breakdown of the estimated nutritional information for each square of cranberry orange shortbread. Each serving contains approximately 120 calories, with 7 grams of fat, 4 grams of saturated fat, and a modest 1 gram of protein. You’ll also find about 14 grams of carbohydrates and 6 grams of sugar. If you’re keeping an eye on sodium intake, these treats have around 50 milligrams per square. Remember, these values are estimates and can vary based on ingredient brands and specific measurements. Enjoy your delicious shortbread while being mindful of your dietary preferences!
FAQ Section
Can I make this recipe gluten-free?
Absolutely! To make this cranberry orange shortbread gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. There are many great options available that work well for baking. Just make sure it’s a 1:1 substitute, so you can enjoy the same delicious results without the gluten!
How should I store the cranberry orange shortbread?
To keep your cranberry orange shortbread fresh, store it in an airtight container at room temperature for up to a week. If you want to keep it even longer, you can refrigerate it; just be sure to let it come to room temperature before serving for the best texture. If you have leftovers, I recommend layering the squares with parchment paper to prevent sticking!
Can I use fresh cranberries instead of dried?
While fresh cranberries can add a lovely tartness, they contain more moisture than dried cranberries, which can affect the texture of your shortbread. If you’d like to use fresh cranberries, I suggest roughly chopping them and increasing the baking time slightly. You may also want to add a touch more sugar to balance the tartness. Just keep an eye on the baking for that perfect golden hue!
Storage & Reheating Instructions
To keep your cranberry orange shortbread fresh and delicious, store it in an airtight container at room temperature for up to one week. If you live in a particularly warm climate, it’s best to keep it in the refrigerator. Just be sure to let it come to room temperature before enjoying, as this helps retain that lovely, crumbly texture.
If you have any leftovers (which, let’s be honest, is a rarity!), you can also freeze the squares. Wrap them tightly in plastic wrap and then place them in a freezer bag. They’ll keep well for up to two months. When you’re ready to indulge, simply thaw them at room temperature, and they’ll taste just as delightful as the day you baked them!
Learn more about cranberry orange shortbread cookies and explore other delightful recipes!
Print
Cranberry Orange Shortbread: 7 Sweet Memories Await!
- Total Time: 40 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A delightful cranberry orange shortbread that combines the tartness of cranberries with the zest of oranges.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup dried cranberries, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and powdered sugar until smooth.
- Add vanilla extract and orange zest, mixing well.
- Gradually add flour and salt, mixing until combined.
- Fold in the chopped cranberries.
- Press the dough into an ungreased baking pan.
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool before cutting into squares.
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free flour.
- Use coconut sugar instead of powdered sugar for a healthier alternative.
- Store in an airtight container to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cranberry orange shortbread, shortbread recipe, dessert recipe
