Orange Cranberry Shortbread Cookies

Orange Cranberry Shortbread Cookies

Yields 2 dozen 2" cookies


  • 8 oz. unsalted butter, slightly softened
  • 1/4 cup cornstarch
  • 1 cup Paradise Meadow® sweetened dried cranberries
  • 1/2 cup shopped walnuts (optional)
  • 2/3 cup sugar
  • 2 1/2 tablespoons orange juice
  • 2 cups all-purpose flour
  • 1/4 teaspoon. salt
  • 2 1/2 tablespoons grated orange zest


Beat butter and sugar together in bowl with electric mixer until light and fluffy; add orange zest and juice. Stir together flour, cornstarch and salt; add to butter mixture and mix on low speed just until combined. Stir in cranberries and walnuts.

Divide dough into two portions and shape into logs about 10" long. Wrap in waxed paper and chill until dough is very firm, at least 4 hours. With sharp knife cut 1/2" slices and place on lightly greased cookie sheets. Bake cookies at 325°F in center of a preheated oven for 13 - 18 minutes or until edges just begin to brown. Cool completely.

By shaping dough into logs, cookies can be sliced and baked in minutes. Dough will keep for several days refrigerated, or frozen for 2 - 3 weeks. (Thaw dough in refrigerator 1 - 2 hours before slicing.)