Cranberry Orange Shortbread

A TWIST ON A CLASSIC

Shortbread cookies are a favorite of mine. I love that you can do whatever you want with them. They are good as is or fun to play around with different shapes and flavors. These Cranberry Orange Shortbread stand out because they are so fun and full of bright flavors.

I am a big fan of shortbread. They are basically just flour, butter and sugar.  Though, for a pretty basic cookie they are really versatile. The perfect treat with a cup of coffee or tea. A classic treat.

The addition of cranberry and orange makes these shortbread irresistible! They are so good! It’s just enough flavor to make them different without taking away from the classic shortbread ingredients.

I tend to be a fan of a soft over a hard shortbread cookie. Everyone has their preference. I just love a soft cookie…especially when they are still a little warm out of the oven.

I think it’s because I always remember stealing a warm cookie when my Mom would be baking. It brings back a lot of good memories. There is something nostalgic about baking for me. Now getting in the kitchen to cook or bake is therapeutic. I LOVE it!

VALENTINE’S DAY TREAT

These are such a fun cookie to make for Valentine’s Day or any holiday really. I love the fact that they are easy to make and don’t need to be decorated. The little flecks of red cranberry and orange peel with the sparkling sugar make them so pretty on their own. This takes out the stress of having to decorate them like sugar cookies.

I personally love making homemade cookies and treats for Valentine’s Day. Whoever is on the receiving end will know they were made with a lot of love. So celebrate the loves in your life this Valentine’s Day and don’t restrict it to just your sweetheart.

A GIFT IDEA MADE WITH LOVE

These Cranberry Orange Shortbread are also a great gift idea for a neighbor, co-worker, family, or friend. They ship really well. I sent these to family out-of-state one year and they made it without any problems.

The fact that they don’t have chocolate that could melt and they don’t break easily make them a perfect cookie to ship. Just make sure to wrap them safely.

I placed these in a festive tin. On the bottom of the tin I placed a single layer of small bubble wrap (you can find a roll at the dollar store). Just use your tin as a stencil and cut the bubble wrap to fit the shape. Then layer parchment and a single layer of cookies, back and forth until the tin is full.

Top with one more layer of parchment and a single layer of bubble wrap. It should all fit snug and fill the tin. If you shake it and the cookies don’t move, you are doing it right.

Then place the tin in a box filled with cushion all around (I used crumpled up newspaper). Again, if you can close the box and shake it and nothing moves, you have it right. It’s such a fun way to make a special, homemade gift for a loved one.

CRANBERRY ORANGE SHORTBREAD

These Cranberry Orange Shortbread are a great choice any time of year. Cut them out into whatever shape you like. The small bits of cranberry in the dough make them look beautiful and finished. No need to decorate.

I hope you enjoy this recipe and share it with family and friends this year. Remember the extra time it takes to make something special for someone makes it that much more filled with love.

If you make these Cranberry Orange Shortbread, be sure to tag me on Instagram (@motivate.educate.repeat) or use the hashtag #MotivateEducateRepeat. HERE is the direct link to my Instagram page…this is the best place to connect with me. I always love seeing what you create. 🙂

For another delicious Valentine’s treat, check out my Double Chocolate Cookies with Sea Salt HERE.

RECIPE TIPS:

-Always be sure to use the spoon and level method when measuring your flour. To do this just fill your measuring cup a spoonful at a time and level off the top with the backside of a butter knife. You don’t want to “pack” your flour like you would with sugar. It can make a cookie too dry or dense.

-I really recommend using a small and large food processor for this recipe. The small one is perfect to grind your cranberry/sugar mixture. You could also use a small grinder if you have one. Something that you would grind nuts in. The large food processor fits the entire recipe of ingredients in it and ensures your dough stays colder longer while mixing.

-Make sure you add cold butter to your food processor. Since there is quite a bit of butter in these, I usually cube the butter first and disperse evenly into your processor before blending. This helps it to blend easier and not clump together.

-I always roll my dough out first, cut my shapes, toss them in sugar, and then refrigerate. Using these steps will make the whole process so much easier. I find that if I chill the dough first, then roll that the dough just becomes too warm and I would have to chill again before baking. It’s best to be able to skip that last step and saves you time.

-Refrigerate cookie dough shapes on a cookie sheet lined with parchment paper for at least 30 minutes. Then pull them out and immediately bake. This helps your cookie shapes keep their form.

-Store baked cookies at room temperature or in the fridge up to two weeks for best freshness. Just make sure to cover them with plastic wrap or keep them in an airtight container. You can also freeze them to keep them longer.