Name: Cranberry Orange Shortbread
Prep time: 20 min
Cook time: 40 min
Ingredients: 1 cup butter at room temperature; ½ cup confectioner’s sugar sifted; Zest of one orange; Zest of one lemon; 2 cups all-purpose flour; ½ cup dried cranberries

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The Cranberry Orange Shortbread is a delightful treat that blends buttery richness with vibrant citrus and tart cranberries. Each bite offers a perfect balance of crumbly texture and zesty sweetness, making it an irresistible indulgence. With just 20 minutes of prep and 40 minutes of baking, this recipe delivers a homemade masterpiece without the hassle.

Warm from the oven, the shortbread melts in your mouth, while the chewy cranberries and bright orange zest add bursts of flavor. It’s a festive yet simple dessert that’s sure to impress, whether for a cozy afternoon or a special gathering. You’ll love how effortlessly it comes together!

What You’ll Need for Cranberry Orange Shortbread

1 cup (8oz/225g) butter (at room temperature for easy mixing)
½ cup (2oz/57g) confectioner’s sugar (sifted to avoid lumps)
Zest of one orange (freshly grated for maximum flavor)
Zest of one lemon (adds a bright, citrusy note)
2 cups (10oz/284g) all-purpose flour (measured and leveled for accuracy)
½ cup (2½oz/71g) dried cranberries (chopped if preferred for even distribution)

How to Make Cranberry Orange Shortbread

Preheat the oven to 300°F (150°C). Line an 8 x 8 inch (20 x 20cm) square pan with parchment paper for easy removal.
Beat the butter, sugar, orange zest, and lemon zest together using a stand or handheld mixer for about 3 minutes, or until the mixture is light and fluffy.
Gradually mix in the flour, stopping just when the dough comes together. Be careful not to overmix.
Fold in the dried cranberries gently to distribute them evenly throughout the dough.
Press the dough evenly into the prepared pan. Use a wooden skewer to poke holes all over the surface to prevent air bubbles.
Bake for 30-40 minutes, or until the top is lightly golden. Keep an eye on it to avoid overbaking.
Cut into 16 squares while still warm for clean edges. Let cool completely on a wire rack.
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.

Perfect Pairings: Serving Suggestions

These Cranberry Orange Shortbread squares are delightful on their own, but they shine even brighter with a few thoughtful pairings. Serve them with a cup of hot tea or coffee for a cozy afternoon treat. For a festive touch, dust them with a light sprinkle of powdered sugar or drizzle with a simple orange glaze made from orange juice and confectioner’s sugar.

Storage Secrets: Keeping Them Fresh

To maintain their buttery texture, store the shortbread in an airtight container at room temperature for up to 3 days. If you’d like to enjoy them later, freeze the squares in a freezer-safe container for up to 2 months. Thaw at room temperature before serving—no reheating needed!

Recipe Twists: Fun Variations to Try

Feel free to get creative with this recipe! Swap the dried cranberries for chopped dried apricots or white chocolate chips for a different flavor profile. You can also add a pinch of cinnamon or cardamom to the dough for a warm, spiced twist. For a nutty crunch, fold in chopped pecans or almonds.

Time-Saving Tips for Busy Bakers

Short on time? Prep the dough ahead and store it in the fridge for up to 24 hours before baking. Alternatively, bake the shortbread as directed, then freeze the squares for a quick grab-and-go treat. If you’re using a stand mixer, let it do the heavy lifting—it’ll save you time and effort!

Essential Equipment: What You’ll Need

For this recipe, a stand mixer or handheld mixer makes creaming the butter and sugar a breeze. Don’t forget an 8 x 8 inch (20 x 20cm) square pan lined with parchment paper for easy removal. A wooden skewer is perfect for poking holes in the dough, ensuring even baking.