Ingredients: |
Ingredients: Shortbread:
60 g sugar
1 orange, zest
125 g unsalted butter, room temperature
1 tsp vanilla extract
180 g all purpose flour
75 g dried cranberries, finely chopped
Orange glaze:
120 g powdered sugar
30 ml orange juice
1 tsp unsalted butter, melted
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Directions: |
Directions:1. Rub sugar and orange zest together. Add the orange zest into the bowl with the sugar and using your fingertips, massage/rub the zest into the sugar granules. This releases the natural oils and will intensify the orange flavor in the cookie. This is perfect.
2. Cream together the butter, orange sugar and vanilla extract. Line one or two baking trays with parchment paper. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and orange sugar, cream on medium speed until pale and lightened. Scrape down the sides and bottom of the bowl. Add in the vanilla extract and mix again.
3. Add in flour and cranberries and beat them together. Add the flour and cranberries into the creamed butter, and, at low speed, mix them all on low sped until they are combined. The dough will look quite raggedy.
4. Form a dough and roll out. With your hands, squeeze the cookie dough together making a ball. Press it into a rough disc. Then on a lightly floured surface roll it out to a quarter of an inch. If the dough is too soft at this point, roll into a ball and wrap in plastic wrap, refrigerate for 10-15 minutes until it firms up slightly. Don't let it get too hard as it will crack when you try to roll it out.
5. Cut out cookie shapes and chill. Once the dough is rolled out, use a cookie cutter. Lay them onto the prepared baking tray. Bring together any scraps and re-roll, cutting out more cookies. If the dough becomes too dry while reforming, add a few drops of water as needed. Refrigerate the stamped cookies for 30 minutes minimum or until the cutouts have hardened. This means the butter has re solidified and will give the best possible chance of the cookies retaining their shape in the oven.
6. Bake. Preheat the oven to 335º. Remove the cookies from the fridge and then bake for 12-15 minutes or until golden brown on the edges. Cool on the tray for ten minutes before transferring them to a wire rack to cool completely.
7. Mix ingredients together for the icing. Add the icing sugar, orange juice and butter to a medium-sized bowl and whisk until thoroughly combined and smooth. If the glaze is too thin, then add a T at a time of icing sugar until it reaches the right consistency. If it's too thick, add a teaspoon of orange juice.
8. Dip cookies into glaze. Dip the face of the cookies into the glaze and gently lift, letting the excess glaze drip off and place a wire rack and wait for them to set. Serve and enjoy! |
This recipe for Cranberry Orange Shortbread Cookies is from