Go Back

Orange Cranberry Shortbread Cookies

Buttery, tender shortbread fingers studded with tart dried cranberries and fresh orange zest, finished with a white chocolate drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, British
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened to room temp
  • 0.75 cup confectioners' sugar powdered sugar
  • 2.25 cups all-purpose flour
  • 0.5 cup dried cranberries finely chopped
  • 1 tbsp fresh orange zest approx 1 medium orange
  • 1 tsp vanilla extract
Topping
  • 0.5 cup white chocolate chips melted for drizzling

Equipment

  • Stand mixer or hand mixer
  • Baking sheet
  • Sharp knife
  • Wire cooling rack

Method
 

  1. In a large bowl, cream together softened butter and confectioners' sugar until pale and fluffy (about 3 minutes).
  2. Mix in vanilla extract and fresh orange zest.
  3. Gradually add flour, mixing on low speed just until a dough begins to form.
  4. Fold in the chopped dried cranberries.
  5. Press dough into a rectangular block (approx 1/2 inch thick) on parchment paper. Wrap and chill in fridge for 30 minutes.
  6. Preheat oven to 325°F (165°C). Slice chilled dough into rectangular fingers.
  7. Place on baking sheet spaced 1 inch apart. Bake for 12-15 minutes until set but still pale.
  8. Cool completely. Drizzle with melted white chocolate before serving.

Notes

Ensure cranberries are chopped small to prevent the dough from crumbling when sliced.