Why do my cranberry orange shortbread cookies crumble when I cut the log?

The log is either too cold straight from the freezer or the cranberries are too big. Let the log stand 5 minutes so it cuts instead of shattering, and chop the dried cranberries to pea gravel size before mixing so the knife passes through them instead of catching. These two habits give you clean cranberry orange shortbread cookies with no crumbly edges.

Why did my cranberry orange shortbread cookies spread in the oven?

The dough went in warm or the butter was too soft at mixing, so the cranberry orange shortbread cookies lost their shape. The log must be firm and cold when sliced, and the slices should go onto the sheet cold. If your kitchen is warm, chill the sliced rounds on the sheet for 10 minutes before baking.

Can I freeze cranberry orange shortbread cookie dough?

Yes, it is the best way to store cranberry orange shortbread cookie dough. Wrap the log tightly in parchment and then plastic, and freeze for up to 3 months. Slice from frozen with a thin knife, adding 1 minute to the bake, or thaw 20 minutes in the refrigerator first.

How long do cranberry orange shortbread cookies keep?

Two weeks in a sealed metal tin at room temperature, layered with parchment. The flavor of these cranberry orange shortbread cookies deepens over the first few days as the orange settles into the butter. Freeze baked cookies for up to 2 months if you need longer.

Why is the orange flavor weak in my cranberry orange shortbread cookies?

The zest was likely stirred in at the end or came from the white pith layer. Rub the zest of two oranges into the powdered sugar with your fingertips before creaming the butter; the sugar pulls the oils out and carries the perfume through every slice of these cranberry orange shortbread cookies.

Can I make cranberry orange shortbread cookies ahead for Christmas?

Absolutely — these cranberry orange shortbread cookies are made for planning ahead. Freeze the dough log for up to 3 months, or bake the cranberry orange shortbread cookies two weeks ahead and keep them in a sealed tin; the flavor only improves.

Cranberry Orange Shortbread Cookies, Sparkling Sugar Edge

Ingredients

Scale

1 cup unsalted butter (2 sticks), cool but pliable
1 cup powdered sugar (120 grams)
2 tablespoons orange zest (from 2 oranges), plus extra for garnish
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
2 cups all-purpose flour (250 grams), plus 2 tablespoons if needed
1/2 teaspoon fine sea salt
3/4 cup dried cranberries, chopped fine
1/3 cup coarse sparkling sugar, for the edges

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Instructions

Rub the orange zest into the powdered sugar with your fingertips until the sugar turns pale orange and smells fragrant.
Beat in the butter until pale, smooth and holding soft peaks, about 2 minutes. Beat in the orange juice, vanilla and almond extract until glossy.
Add the flour and salt and mix on low just until the dough comes together with no dry pockets.
Stir in the chopped cranberries by hand until evenly distributed.
Press the dough into a log about 2 inches across on parchment, roll it smooth, twist the ends closed, and chill at least 2 hours (or freeze 45 minutes).
Heat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
Let the log stand 5 minutes, then slice 1/4 inch rounds with a thin knife, turning the log a quarter turn between cuts.
Roll the edge of each round in the coarse sugar and set the rounds 1 inch apart on the sheets.
Bake 14 to 16 minutes, until the edges are barely golden and the tops stay pale.
Cool 5 minutes on the sheet, then move to a rack to finish setting.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 15 minutes