Orange Chocolate Cranberry Shortbread

I told you I had a thing for shortbread. While nibbling any cookie, I think to myself, “You know what would make this even better? More butter and a touch of salt!” In my mind, chocolate chip cookies would be better as crispy shortbread. Oatmeal cookies would taste better if they had more butter and less (meaning NO) eggs. Macaroons…yep, they are in desperate need of butter.

You can’t blame me for going a little overboard on the butter cookies this time of year! After all, I was programmed to desire them once the weather turns cold. Come December 1st, I start checking the mailbox  for those metal tins of shortbread rings with course sugar crystals on top. Surely someone will send me one!

As I set off to bake the masses of Christmas cookies we will deliver to our friends this year, I have one single agenda–turn them ALL into shortbread!

You think I’m kidding…

Here’s another favorite shortbread recipe, prepared in the traditional pan method. I’ve ramped them up a bit by adding orange zest, mini chocolate chips, and cranberries! We tried several combinations one day, and this was the standout! I hope you enjoy them. If not, send them to me!

Merry Shortbread Christmas!

To make:

Preheat the oven to 375 degrees F.

With an electric mixer, beat the butter, sugar vanilla and orange zest until light and fluffy. Add the flour and salt. Beat until just combined.

Then add the chocolate chips and cranberries.

Divide the dough until two pieces. Press them evenly into 2- 8 inch round cake pans. Bake for 11-12 minutes—until golden around the edges.

With a small sharp knife, score the shortbread into 8 wedges per pan.

Allow to cool in the pans another 10 minutes. Then flip out of the pans the gently separate in to wedges.

Makes 16 triangles.

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Yield: 16+

Prep Time: 10 minutes

Cook Time: 12 minutes

Orange Chocolate Cranberry Shortbread

Ingredients:

½ cup unsalted butter, softened
½ cup sugar
1 tsp. vanilla
1 tsp. orange zest
1 cup all-purpose flour
¼ tsp. salt
1/3 cup mini chocolate chips
¼ cup chopped dried cranberries

Directions:

Preheat the oven to 375 degrees F. With an electric mixer, beat the butter, sugar vanilla and orange zest until light and fluffy. Add the flour and salt. Beat until just combined.

Then add the chocolate chips and cranberries.

Divide the dough until two pieces. Press them evenly into 2- 8 inch round cake pans. Bake for 11-12 minutes—until golden around the edges.

With a small sharp knife, score the shortbread into 8 wedges per pan.

Allow to cool in the pans another 10 minutes. Then flip out of the pans the gently separate in to wedges.

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55 Responses to “Orange Chocolate Cranberry Shortbread”

  1. #
    51
    April Hunter — December 19, 2010 @ 8:20 am

    I tend to steer away from traditional British baking, seeing as I'm actually IN Britain, and rather wow my friends and neighbours with the almighty chocolate chip cookie……however, I think I am going to make this for Christmas, and may even take some over to our neighbours house.

    Reply

  2. #
    52
    April Hunter — December 19, 2010 @ 8:21 am

    oh and a question, can you use fresh orange zest? as they don't sell the dried kind here. If so how much?

    Reply

  3. #
    53
    A SPICY PERSPECTIVE — December 20, 2010 @ 10:21 pm

    Hey April~ I did mean fresh orange zest. Come to think of it, I don't believe I've seen the dried kind around here either! 1 tsp. = about a medium orange.

    Reply

  4. #
    54
    April Hunter — December 23, 2010 @ 9:32 am

    Thanks! I'm going to bake these TODAY!! :) Will post a picture of them! xxx

    Reply

  5. #
    55
    Mary — December 24, 2010 @ 8:22 pm

    That looks phenomenal!!! WOW! I must try this!!

    Merry Christmas!

    Mary
    Delightful Bitefuls

    Reply

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