A dough log for the busy season
Make the dough ahead and slice it when you are ready to bake. Finely chopping the cranberries helps the knife cut cleanly rather than dragging through whole pieces. Orange zest provides fragrance without the extra liquid of juice.
Before you bake
This recipe has not been independently kitchen-tested. Photographs are illustrative. Oven behavior and yields vary; use the doneness cues, and allow additional time for cooling, decorating, and successive trays. Cook time is per tray.
Cranberry orange shortbread rounds
Slice-and-bake butter cookies with bright orange zest and little pockets of dried cranberry.
- Prep
- 20 minutes
- Bake
- 18 minutes
- Total
- 98 minutes
- Yield
- About 24 rounds
Includes 60 minutes chilling. Total is for the first batch, before cooling; allow extra time for additional trays.
Ingredients
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Instructions
- Beat butter, powdered sugar, and orange zest on low until smooth. Mix in vanilla.
- Stir flour and salt together, then mix into the butter until moist clumps form. Fold in chopped cranberries. Press dough together with your hands.
- Shape into a log about 8 inches long and 2 inches across. Wrap tightly and chill for at least 60 minutes, until firm enough to slice.
- Heat oven to 325°F. Line two sheets with parchment. Slice dough into approximately 1/3-inch rounds with a sharp knife. Press any cracked edges back together.
- Space rounds 1 inch apart and bake one tray at a time for 16–18 minutes, until edges are pale gold and tops look dry. Rest 10 minutes on the sheet before moving to a rack.
A little baking advice
If the chilled dough shatters, let it stand a few minutes before slicing. Roll the wrapped log a quarter turn occasionally during the first part of chilling to keep it round.
Substitutions & variations
Finely chopped dried cherries can replace cranberries. Use lemon zest instead of orange for a different citrus note; do not replace zest with juice.
Storage & freezing
Store baked cookies airtight at room temperature for up to 1 week. Refrigerate wrapped dough for up to 3 days or freeze for up to 2 months; thaw frozen dough in the refrigerator before slicing.
Tools for this recipe
An independent editorial selection, based on published specifications—not hands-on testing. Retailer links are ordinary, non-affiliate links; we currently earn no commission from them. Read our disclosure.
Nordic Ware Naturals Half Sheet
Aluminum · 17.1 × 12.1 × 1-inch interior
Why consider it: A light-colored surface, generous baking area, and reinforced rim make a straightforward everyday choice.
Keep in mind: Hand-wash recommended. Measure your oven against the exterior dimensions before buying.
King Arthur Half-Sheet Parchment
16 1/2 × 12 1/4 inches · rated to 450°F
Why consider it: Precut flat sheets avoid curling and can be trimmed to line smaller pans.
Keep in mind: Creates waste and must stay away from direct heating elements. Check your pan fit.
