Cranberry Orange Shortbread Cookies

I used extremely cold butter (from the freezer) and used my food processor to cut it into the flour/sugar mixture. Once I added the rest of the ingredients, I also had a crumbly mess that didn’t seem to want to come together by hand. So I took the advice of other commenters and put the crumbs in my kitchen aid, then added just a little bit of the juice from the orange I had tested (maybe a tablespoon?). After about 3-5 minutes turning in the mixer, the dough finally started to come together enough that I was able to knead it into logs and wrap in cellophane. I have to say that I tasted a bit of the dough as I was working with it, and Oh…My…Goodness!!! The flavor is absolutely divine, and I can’t wait to bake them up tomorrow morning :)

My cookies came out very yummy. I squeezed a little bit of orange juice into the batter, after I cut the butter in by hand and then I finished with a few turns in the Kitchen Aid. Perfect.

A delightfully easy cookie recipe that yields sensational results! I'm sharing three secrets to the perfect shortbread cookies that no one can resist! Make sure to add these easy Cranberry Orange Shortbread Cookies to your holiday baking list this season!


They’re also perfect for the busy holidays because you can make up the cookie dough, set it in the fridge, and then bake when you have more time. The cookies you see here were sitting in the fridge for four days, and then on the counter for three days before I got around to photographing them.

Get the full recipe and instructions here >> Cranberry Orange Shortbread Cookies @ momontimeout.com

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