Cranberry Orange White Chocolate Shortbread Cookies

CRANORANSHORTBREADCranberry Orange White Chocolate Shortbread Cookies combine the tangy orange and cranberries with the sweetness of the white chocolate. After you make the dough, this needs to be refrigerated for a few hours to let all the flavors infuse into the dough.These cookies store well in an airtight container.

Try the Cranberry Orange Walnut Pinwheels as well. They are a little more like baklava with the same great cranberry orange taste.

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Cranberry Orange White Chocolate Shortbread Cookies
Cranberry Orange White Chocolate Shortbread Cookies combine the tangy orange and cranberries with the sweetness of the white chocolate. After you make the dough, this needs to be refrigerated for a few hours to let all the flavors infuse into the dough.These cookies store well in an airtight container.
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Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 2 hours
Servings
dozen
Ingredients
Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 2 hours
Servings
dozen
Ingredients
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Instructions
  1. In a processor bowl, combine the cranberries and 1/4 cup of the sugar to chop the cranberries.
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  2. In a large mixing bowl, combine the flour, remaining sugar and corn starch.
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  3. Chop up the cold butter and using a pastry cutter, cut it into the flour mixture until it makes a crumbly dough.
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  4. Add in the cranberry mixture.
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  5. Zest the orange.
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  6. Add the zest, vanilla extract and orange juice to the mixing bowl.
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  7. Stir together until it starts forming a dough ball.
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  9. Add the white chocolate chips and hand mix until dough forms.
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  11. Break into two pieces. On sheets of plastic wrap, roll each piece into a log. Refrigerate for a minimum of 2 hours.
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  12. Preheat oven to 325F. Line a few baking pans with parchment paper. Cut into 1/4" slices and add them to the parchment lined baking pan.
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  13. Bake for about 12-14 minutes, cookies should only be lightly browned at the edges.
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  14. Let the cookies completely cool before adding to your serving dish.
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