Description
Cranberry Orange Shortbread offers a delightful blend of buttery richness, tangy cranberries, and fresh citrus zest, topped with a luscious drizzle of white chocolate. Perfect for festive occasions or anytime you crave a sweet, zesty treat! #ShortbreadCookies #CranberryOrange #HolidayBaking
Ingredients
Scale
- 10 tbsp unsalted butter, cold and cubed
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tbsp fresh orange zest
- 1/4 tsp salt
- 1/2 cup dried cranberries
- 4 oz white chocolate, melted
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, combine flour, sugar, orange zest, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in dried cranberries.
- Press dough evenly into a greased or lined baking pan.
- Bake for 25–30 minutes or until edges are lightly golden. Let cool completely.
- Drizzle melted white chocolate over the cooled shortbread.
- Let chocolate set before cutting into bars or squares.
Notes
- Use cold butter to ensure the perfect crumbly texture.
- Let the shortbread cool fully before drizzling chocolate to prevent melting.
- For extra zest, sprinkle a little more orange zest on top before baking.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg