With holiday cookie season in full swing, I’m baking up lots o’ holiday flavor combos over here. Cranberry orange shortbread in the style of Alison Roman with those crispy, sugary edges came outta my oven this week and I gotta tell ya, they are banging. I used Alison’s base shortbread recipe cuz, I mean, c’mon, it’s amazing and I amped up the orange flavor with lots of zest and swapped the chocolate for tangy cranberries. We got a real holiday cookie winner over here!
Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.
Perfect Holiday Cookie Exchange Cookies
The winter holidays are prime baking time in these parts and I’m taking full advantage. I participate in not one, but two cookie exchanges this time of year and I’m always on the lookout for new and delicious cookie recipes to share with my friends. The trick to a great cookie exchange cookie is its portability! It must transport easily, keep well, the cookies should preferably be stackable, and they need to pack well into containers (preferably cute ones!) – these cookies check all the boxes!
Experimenting with an iconic shortbread recipe
So if you haven’t tried Alison Roman’s Salted Butter Chocolate Shortbread Cookies yet, you’re missing out. These cookies popped up all over the place this year and for very good reason – they’re amazing with their slightly salty and buttery shortbread, crispy sweet edges, and just the right amount of chocolate. I baked these about ten times already this year and I’m sure I’ve got at least a few more dozen coming before the year is out. For this time of year, I figured I’d experiment with Alison’s shortbread cookie, but change it up a bit with the holiday flavors of cranberry and orange. I am thrilled with the results and hope you will be, too.
Plan ahead for these cookies
I’m all about getting in the kitchen and cranking out some deliciousness in the form of cookies whenever the mood strikes me. And, believe you me, I do this pretty often! These cookies, however, require some forethought and preparation, as the dough needs to be refrigerated for at least 2 hours before baking. So, be sure you leave plenty of time or make the dough up to a week ahead of when you’ll be baking them and you’ll be ready to go.
The preparation of the dough is rather simple – cream the cold butter and sugars with the orange juice and zest, add in the flour and cranberries and voila, you’ve got some dough. Split the dough in half, roll into logs and wrap tightly in plastic wrap. After they’ve firmed up for at least a couple of hours, brush on the beaten egg – I like to do this with a silicone brush. Then roll the dough in a mixture of demerara sugar (aka, sugar in the raw) and orange zest. This part is essential for those crispy edges brimming with orange flavor. Now you’re ready to slice up the dough – I like mine on the thicker side, about 1/2 inch thick. Place them on your parchment-lined trays and bake ’em up.
I tried these cookies with fresh cranberries, too, and while I loved the ultra-tangy flavor, they didn’t look as pretty when I sliced the cookie dough and they won’t keep as well as they do with the dried cranberries. However, if you are looking for a little something different, give that a shot. Simply substitute the dried cranberries for fresh ones in the recipe below. And, be sure to let me know what you think!
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.Print
Notice: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. By clicking on any of these links, you are consenting to us to place cookies on your browser.