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

Comments

Post a Comment

Popular posts from this blog

No-Knead Crusty White Bread

Image
The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. if you're a seasoned yeastie, you'll love this recipe's simplicity. No-Knead Crusty White Bread Yield: 3 or 4 loaves, depending on size. Ingredients: 3 cups lukewarm water 6 1/2 to 7 1/2 cups Unbleached All-Purpose Flour* 1 tablespoon salt 1 1/2 tablespoons instant yeast *The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the c...
Read more

Churro Apple Pie Bowls + Caramel Sauce

Image
I’m pulling these out of the oven and they worked! My house smells like fall. The apple pie filling is to die for too. Got my churro fix and my pie fix all in one. And they’re so crispy! But I have to say, I made these bowls the first you you posted them and they stuck to the pan which I thought was from the type of spray I used. Using butter to grease them is so much better! The ultimate pie! CHURRO Apple Pies: where TWO desserts become one! Apple pie filling is served in Churro bowls instead of the traditional pie pastry, and drizzled with an easy, homemade caramel sauce, to make the most incredible dessert! Ingredients 6 Churro Bowls (using this recipe)   Apple Pie Filling: (or use store bought) 5 large apples (red or granny smith -- your choice), diced into ½-inch pieces 2 tablespoons fresh squeezed lemon juice 1¼ cup water 3 tablespoons cornstarch ½ cup brown sugar 1 teaspoon ground cinnamon pinch of nutmeg   Easy Caramel Sauce: (or use store bought) 1 cup brown sugar ¼ c...
Read more

Perfect Lemon Bars

Image
I just made these. They came out perfect. I baked them on parchment paper and they are easy to take out. turned out so delicious! everyone loved them. Love lemons in baking, gives it a freshness that is hard to achieve in baking otherwise. everyone loved them. Smooth, tangy lemon filling baked on a shortbread crust and dusted with powdered sugar. INGREDIENTS    For the crust 1 cup butter, room temperature ½ cup powdered sugar 2 cups all purpose flour    For the filling 6 large eggs, room temperature 3 cups granulated sugar 2 tablespoons lemon zest 1 cup fresh lemon juice 1 cup all purpose flour powdered sugar, for dusting Get the full recipe and instructions here >> Perfect Lemon Bars @ chocolatewithgrace.com 
Read more