Drizzled Cranberry Orange Shortbread Recipe

Drizzled Cranberry Orange Shortbread Recipe
Cranberries play an important role in the holidays; they are included in main and side dishes, cookies, pies and tarts, cakes – almost everything. Drizzled Cranberry Orange Shortbread is delicious and very festive. These easy cookies are attractive and the dough can be made far ahead; they are simply formed into logs, sliced, and baked. The quick glaze is drizzled over the cooled cookies.

Drizzled Cranberry Orange Shortbread makes a colorful addition to a holiday dessert buffet. The cookies also look nice on a holiday cookie tray and can be packaged in holiday bags for giving.

About 96 Cookies

2 cups softened butter
1 cup sugar
2 cups finely chopped cranberries
Zest from 1 orange

4 cups flour
1/4 teaspoon salt

2 cups powdered sugar
3 tablespoons melted butter
Juice of 1 orange

  1. Cream the butter and sugar until light; stir in the cranberries and orange zest.
  2. Add the flour and salt and mix well.
  3. Divide the dough into four pieces; roll each piece into a log 1 1/2 inches in diameter and about 9" long.
  4. Wrap tightly and refrigerate until firm. The logs may also be frozen for up to two months.
  5. Preheat oven to 325°.
  6. Slice the logs 1/4" thick and place on parchment-lined baking sheets.
  7. Bake until set, 20-25 minutes.
  8. Cool thoroughly.
  9. Glaze: Shake the powdered sugar through a fine sieve into a mixing bowl.
  10. Add the butter and enough orange juice to make a glazing consistency (if there isn’t enough juice, add a little milk); beat until smooth and drizzle over the cookies.

Amount Per Cookie
Calories 76 Calories from Fat 38
Percent Total Calories From: Fat 50% Protein 3% Carb. 47%

Nutrient Amount per Cookie
Total Fat 4 g
Saturated Fat 3 g
Cholesterol 11 mg
Sodium 49 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 2 g
Protein 1 g

Vitamin A 3% Vitamin C 1% Calcium 0% Iron 0%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.