Cranberry-orange shortbread cookie


  • Prep Time15 mins
  • Total Time45 mins
  • Makes32 Cookies
Cranberry-orange shortbread cookie

Roberto Caruso

Chatelaine Triple Tested


  • 1 cup unsalted butter, at room temperature

  • 1/2 cup granulated sugar

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 1 3/4 cups all-purpose flour

  • 1/2 cup dried cranberries, chopped

  • 2 tsp orange zest


  • 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.

Chatelaine Quickies: Homemade cranberry sauce