Citrus Shortbread Cookies

Citrus Shortbread Cookies

39
Donna 1

"This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty."
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Ingredients

4 h 35 m servings 153 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
  2. Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
  5. Bake in the preheated oven until firm but not browned, about 10 minutes.

Reviews

39
  1. 46 Ratings

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Most helpful positive review

This cookie is wonderful. I did not change a thing. It makes a perfectly tender shortbread. The citrus and cranberries take it to another level. These will be on my Christmas cookie trays during...

Most helpful critical review

I can't believe I'm saying this but they were too sweet.

This cookie is wonderful. I did not change a thing. It makes a perfectly tender shortbread. The citrus and cranberries take it to another level. These will be on my Christmas cookie trays during...

This recipe is a keeper. Made just the way it was told to make with the following exceptions: I used 2 tsp. of almond extract and 1/2 tsp of vanilla (just did the reverse of what the recipe ca...

These are wonderful! They were zesty, fuity with a wonderful texture. I only made two small changes: As another reviewer, I only used 1 cup of chopped cranberries which we found to be plenty! Al...

Made these fo my Christmas trays, so beautiful and very good. I only use 1 c. dried cranberries and that was plenty. Thanks for the recipe Donna :)

I am getting ready to make these for a second time. I just love these. Tender, soft and yummy. I did add a little more orange zest then called for, I think. I just zested a whole orange. I ...

They were tasty, but we thought they lacked something. I ended up making them with lemon peel. After eating a few and thinking them a bit blah, I made a glaze with icing sugar and lemon juice to...

I did not have the amount of dried cranberries, so I topped up with anything I could find (mint choc chips, mini m&m's,etc) and even though the roll was hard to cut.. a bit of crumbling, oh my t...

what a nice cookie, I added this to my Christmas baking and am I glad did! I only used 1 cup of coarsely chopped Craisins, I used orange extract for the almond, had no problem cutting them, got ...

Used dried cherries along with the cranberries. Very wonderful!