Cranberry Orange Shortbread
Shaziya
The Cranberry Orange Shortbread is a delightful treat that blends buttery richness with vibrant citrus and tart cranberries. With just 20 minutes of prep and 40 minutes of baking, this recipe delivers a homemade masterpiece without the hassle.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
- 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
Preheat the oven to 300°F (150°C) and line an 8 x 8 inch (20 x 20cm) square pan with parchment.
Beat butter, sugar, orange zest, and lemon zest together with a stand or handheld mixer for about 3 minutes, or until light and fluffy.
Gradually mix in flour and stop when just combined. Lastly, fold in dried cranberries.
Press the dough evenly into the prepared pan, poke holes all over with a wooden skewer and bake for 30-40 minutes, until lightly golden on top.
Cut into 16 squares while still warm. Let cool on a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.
Keyword citrus dessert, cranberry, Holiday Baking, orange, shortbread