Shortbread cookies are apparently my jam for late 2015, they are so easy and fun to roll out. There is no need to worry about spreading either because of the lack of baking powder and soda. The dough rolls out smoothly and the delicate flavor of the plain shortbread lends itself to anything your heart images.
In addition to my love of shortbread, I’ve been loving on cranberries! In fact, I’m sipping on a delightful cranberry mimosa right now! Totally in the Christmas spirit! Cranberries and oranges (or in this case, tangerines) are a perfect match of sweet and sour; both are plentiful and in season. It’s nice to have a fruity component to the Christmas cookie tray.
When I was thinking of cookies for my holiday tray, I wanted representation from all the flavors of the season. Peppermint, ginger, cranberry, vanilla, nutty, and eggnog all needed to be included, and they are! There is also a variety of textures like crunchy, creamy, and tender. Tangerine cranberry shortbread cookies take care of the cranberry and crunchy categories and are perfect for your non-chocolate loving friends. A delightful addition to my Christmas plate!
Two Years Ago – Pumpkin Truffles
Tangerine Cranberry Shortbread Cookies
Adapted from Oh Sweet Day
Yield – 60 2” cookies
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
zest of 2 tangerines (or 1 orange)
2 cups flour
1/4 teaspoon salt
heaping 1/4 cup dried cranberries
1/4 cup fresh tangerine juice (2 1/2 tangerines)
1 1/3 cups powdered sugar
- Cookies – In the bowl of a stand mixer with a paddle attachment beat the butter until creamy. Add in the powdered sugar and mix on low until just combined. Beat in the vanilla and zest. Scrape down the bowl.
- Sift the flour and salt into the butter and mix until just barely incorporated. Finely chop the cranberries and add those to mixer. Gently fold in.
- Knead the dough slightly so it comes together and then wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
- I wanted thinner cookies, so I rolled the dough on a well floured surface to 1/8” thickness and used a 2” round cutter to make disks. These baked for 8 minutes. If you want thicker cookies, they will bake a bit longer.
- Cookies should barely brown. Let cool completely on a wire rack.
- Glaze – Whisk together the tangerine juice and powdered sugar until smooth. Feel free to add more/less powdered sugar for a thicker or thinner glaze.
- Drizzle the glaze over each cookie and allow to dry fully before packaging.