This past holiday season I opted to send food to make everyone else as fat as I feel. These are now my go-to holiday baked good!
Slice ‘n Bake Cranberry Orange Shortbread Cookies
Course: Dessert, SnackDifficulty: MediumServings
48
CookiesPrep time
10
minutesCooking time
13
minutesResting Time
2
minutesTotal time
2
hours23
minutesThis recipe was adapted from the one found on Foodtasia’s blog. Check it out!
Ingredients
2 1/4 Cups all-purpose flour
1/2 tsp salt
16 Tbsp unsalted butter, ice cold chopped into 1 Tbsp pieces
3/4 Cup granulated sugar
1/2 Cup confectioners’ sugar
2 large egg yolks
1 tsp vanilla extract
1 tsp orange juice
1/2 Cup dried cranberries
1 Tbsp finely grated orange zest (2-3 oranges worth)
1/2 Cup sugar, for sprinkling on cookies
Directions
- Whisk together flour and salt in a bowl, then dump into a food processor or blender (the bigger the better)
- In the blender combine butter, sugar, orange zest, cranberries and flour/salt mixture. Blitz/pulse until butter is finely dispersed into mixture
- Add egg yolks, vanilla and orange juice until just combined
- Toss mixture onto a piece of parchment paper or plastic wrap and roll into 2 equally sized logs, or one big one (who am I to judge)
- Refrigerate logs for at least 2 hours
- When ready to bake, preheat oven to 325°F and place rack in the middle of the oven.
- After your oven has preheated, slice the cookie dough into even slices (1/3 inch circles). Use a sharp knife and a gentle sawing motion as to keep a uniform cut, and uniform shape of the cookie.
- Toss cookies in the sugar on both sides, then place on a baking sheet lined with parchment paper with at least 1 inch between them.
- Bake for 13 minutes, or until the edges have become golden
- Let cookies cool for 3 mins on a baking sheet, then transfer to a cooling rack so they can dry and be extra crispy!
Notes
- “After your oven has preheated” is BOLD for a reason. If you slice your cold, buttery cookies while your oven is still preheating the butter is going to melt, and you won’t get a shortbread. The key to a good shortbread cookie is to ensure that the dough is cold (but not frozen) as you put it into the oven.
