Cran-Orange Shortbread Cookie Recipe


Add another holiday flavor to your Christmas cookie tray with these tasty Cran-Orange Shortbread Cookies. This easy to make, delicious shortbread is buttery, tart, and citrusy, perfect combination of Christmas flavors. 

Cran-Orange Shortbread from Rada Cutlery for Harvest Array

 Thanks to our friends at Rada Cutlery for this recipe

Ingredients for 2 1/2 dozen cookies

  • 1/2 C. dried sweetened cranberries
  • 1/4 C. sugar
  • 2 1/2 C. flour
  • 1/2 C. sugar
  • 1 C. cold cubed butter
  • 1tsp. almond extract
  • zest of 1 orange

For glaze:

  • 1T. orange juice
  • 1/4 tsp. almond extract
  • 1/4 tsp. orange extract
  • 1/2 C. powdered sugar


  1. Place cranberries and 1/4 C. sugar in a food processor and pulse to chop
  2. Dump into a large bowl
  3. In the same food processor, add 1/2 sugar, all the flour and cubed butter and pulse until very fine crumbs form, then add to the cranberry mixture 
  4. Stir in almond extract and orange zest
  5. Knead just until it holds together, shape into a 2" diameter log, wrap in plastic, and chill for at least 2 hours
  6. Preheat oven to 350 degrees F.
  7. Slice chilled dough into 1/4" thick rounds and coat with sugar
  8. Arrange on parchment lined cookie sheets
  9. Bake 12-14 minutes until just starting to brown
  10. Cool slightly before moving to a wire rack
  11. Mix orange juice, orange and almond extracts, and powdered sugar together for glaze.
  12. Brush glaze over cooled shortbreads

Enjoy these lovely cookies with a cup of tea during the holidays


  • Dodie Schaub

    Hi Lauretta, the 1/4 cup of sugar is used to sweeten the cranberries when you chop them in the food processer. Then set them aside. The 1/2 cup of sugar is used in the next step to make the dough.

  • Lauretta Longman

    Why in the recipe is sugar listed twice?

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