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Homemade Cranberry Orange Shortbread Slices photo

Cranberry Orange Shortbread Slices

These Cranberry Orange Shortbread Slices are buttery, melt-in-your-mouth treats bursting with bright citrus and tart cranberries. Perfect for gifting or snacking!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • ½ cup powdered sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon orange zest freshly grated
  • 1 tablespoon orange juice fresh
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup dried cranberries chopped

Equipment

  • Mixing Bowl
  • Electric mixer or stand mixer
  • Zester or Microplane
  • Baking pan (8x8 inch recommended)
  • Parchment Paper
  • Sharp Knife
  • Cooling rack

Method
 

  1. Preheat your oven to 325°F (163°C). Line your baking pan with parchment paper, leaving some overhang on the sides for easy lifting.
  2. In a large mixing bowl, beat together the softened butter, powdered sugar, and granulated sugar until light, fluffy, and creamy, about 3-4 minutes with an electric mixer.
  3. Mix in salt, orange zest, orange juice, and vanilla extract until combined and fragrant.
  4. Gradually add the all-purpose flour to the wet ingredients. Mix slowly until just combined. The dough should be soft and slightly crumbly.
  5. Gently fold in the chopped dried cranberries evenly, being careful not to overmix.
  6. Transfer the dough into the prepared pan and press it down firmly and evenly. Smooth the surface for even baking.
  7. Bake for 25-30 minutes until the edges are just turning golden and the center is set but still pale.
  8. Allow the shortbread to cool completely in the pan on a cooling rack. Use the parchment overhang to lift it out, then slice into even rectangles or squares.
  9. Serve alone or with tea or coffee. Enjoy your Cranberry Orange Shortbread Slices!

Notes

  • Use softened unsalted butter for best creaming results and texture.
  • Do not overmix after adding flour to avoid tough shortbread.
  • Store in an airtight container at room temperature for up to one week or freeze for up to three months.
  • For a festive touch, sprinkle coarse sugar on top before baking or drizzle melted white chocolate over cooled slices.