Nothing says Thanksgiving like cranberries—especially when you live on Cape Cod, home to many a cranberry bog.  Whether it’s homemade cranberry relish, cranberry scones, cranberry orange nut loaf, cranberry coffee cake, cranberry apple spice cake, Nantucket cranberry pie, cranberry bliss bars, sparkling cranberry cheese bites served with cranberry margaritas—or, in this case, a cranberry orange shortbread cookie, these recipes warm my cranberry-loving taste buds.

When it comes to cranberries, they make a perfect flavor marriage with oranges usually in the form of zest.  These are traditional shortbread cookies which are comprised of the sugar, flour, butter trifecta.  By adding dried cranberries, orange zest, and a teaspoon of vanilla, these shortbread cookies take on a holiday flair.

It’s fairly easy to throw the dough together after which you form a log to chill for a couple of hours and then slice and bake.  You can also make the dough a couple of days in advance and leave in the refrigerator until you can fit the baking into your schedule.  They also freeze nicely.  I do so appreciate recipes like this that make holiday baking less stressful when time is short.

With the addition of these delicious shortbread cookies, this makes 10 cranberry recipes on my blog!  I’ve got you covered for the holidays whether it’s breakfast, appetizers, beverages, dessert or a relish.  There are way too many cranberry recipes to enjoy all of them for Thanksgiving, so save some for Christmas.  🙂

Happy Thanksgiving!

Cranberry Orange Shortbread Cookies

Printer-friendly version

Makes approximately 2 dozen cookies

 Ingredients

• 1/2 cup dried cranberries (Craisins or other private brand)
• 3/4 cup sugar, divided
• 2 1/2 cups flour – spooned and leveled not scooped
• 1 cup butter, cubed (and cold)
• 1 tsp. vanilla OR almond extract
• Zest of 1/2 an orange (if you want a stronger orange flavor, zest the whole orange)
• 1 tbl. fresh orange juice, optional (use only if you feel the mixture is too dry)
• Additional sugar to coat cookies before baking if desired

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Directions

Line a baking sheet with parchment paper and set aside.

Combine cranberries and 1/4 cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces.  Set aside.

Combine flour and remaining 1/2 cup sugar in a large bowl.

Use a pastry cutter to cut in butter.  You want very fine crumbs.

Stir in extract, cranberries and sugar mixture, orange zest and orange juice (if using).

Use your hands to knead the dough until it comes together and forms a ball.

Shape dough into a log about two inches in a diameter and wrap in plastic wrap.  Refrigerate for two hours or up to 72 hours.

Preheat oven to 325^o F.

Cut slices of cookie dough about 1/4 inch thick.  You should get approximately 24 cookies.

Place cookies on baking sheet and sprinkle tops with some sugar if desired.  Bake for 12 to 15 minutes or just until cookies are set.  Do not overbake.  The tops will remain fairly white with the edges just barely turning a little bit brown.

Let cookies cool for several minutes on baking sheet before removing to cooling rack.  Let cool completely.

Store in airtight container for 3 days or freeze for up to 3 months.

Source:  A recipe from Mom On Timeout