Cranberry-orange shortbread cookie

Prep 15 min
Total 45 min
Makes 32 Cookies



1 cup
unsalted butter, at room temperature
1 tsp
1/2 tsp
1 3/4 cups
all-purpose flour
1/2 cup
dried cranberries, chopped
2 tsp


  • PREHEAT oven to 300F (150C). In a medium bowl, using an electric mixer or wooden spoon, beat butter until creamy. Gradually beat in sugar and vanilla. Continue beating until well mixed, about 2 min. Measure out 1/2 cup (125 mL) dried cranberries, then chop. Stir into flour with 2 tsp (10 mL) finely grated orange peel. In a small bowl, using a fork, stir salt into flour until mixed. Using a wooden spoon, beat into the butter mixture just until combined.
  • USING floured hands, pinch off about 1 tbsp (15 mL), then roll into a ball. Place on an oiled baking sheet at least 2 in. (5 cm) apart. Press a dried cranberry into top of cookie. Repeat. Bake 25 to 30 min. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month.
  • Visit our Holiday Cookies page for 160 recipes


Chatelaine Quickies: Homemade cranberry sauce

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