Best Cranberry Shortbread Recipes

CITRUS SHORTBREAD COOKIES

Steps:

• Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
• Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
• Bake in the preheated oven until firm but not browned, about 10 minutes.

CRANBERRY SHORTBREAD STARS

Steps:

• In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries., Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

BEST CRANBERRY SHORTBREAD

Steps:

• 1. In a large mixer bowl beat the butter and sugar on medium speed, add remaining ingredients,except the cranberries and nuts,until dough is combined. Dough will be crumbly but will hold together when pinched. Try not to handle dough to much. Mix in the cranberries and nuts.
• 2. Shape dough into a flatten disk and wrap in plastic wrap. Chill for 30 minutes. Preheat oven to 325^. Line cookie sheet with parchment paper.
• 3. Remove dough from refrigerator and roll to a 10-inch square to 1/4 inch thickness. You can use round cookie cutter to cut out cookies, but I find the less you handle the dough the more tender the cookies are;So use a sharp knife and cut the dough into the size cookies you prefer- 2 inch squares are about right.
• 4. Place cookies on parchment paper cookie sheets. Bake for 22-25 minutes, or until just lightly browned. Cool on pans for about 5 minutes. Place on paper bags or newspaper to cool completely. Can be frosted with orange glaze, if desired.
• 5. There are so many ways to add to these cookies: You can pinch off pieces of dough and roll into 1-inch balls and bake then when cook roll in powdered sugar or cinnamon-sugar
• 6. or place nuts or fruit in the centers and bake.or brush baked cookies with butter and sprinkle tops with cinnamon-sugar.Or dip 1/2 of cookies in chocolate and or nuts.

CRANBERRY SHORTBREAD

Steps:

• Preheat oven to 325 degrees F.
• Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
• Stir in cranberries, then form into a ball & knead until smooth.
• Divide dough in half.
• On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
• Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
• Bake 20-26 minutes or until bottoms just start to brown.
• Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.

PISTACHIO CRANBERRY SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Cream the butter and sugar in a stand mixer on medium speed until light and fluffy.
• Sift together flour, cinnamon and salt then add gradually into the stand mixer on low speed until just combined.
• Add in the pistachios, cranberries and orange zest and mix for just 5 seconds until combined.
• Separate the dough into two balls and roll into logs.
• Wrap each piece of dough with saran wrap and freeze for 3 hours.
• Cut cookies 1/2" thick and bake for 12-15 minutes or until just golden.