Ingredients
Cookie Dough
- 1 ¼ cup (155 g) all-purpose flour
- ⅓ cup + 1 tablespoon (75 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- ¼ teaspoon table salt
- 1 stick (113 g) unsalted butter, cold and cut into ½-inch cubes
- ¼ cup (40 g) fresh cranberries, finely chopped
- ½ tablespoon orange zest
Orange Glaze
- 2/3 cup (80 g) powdered sugar
- 3 teaspoons (15 g) orange juice
Instructions
- Mix Dry Ingredients: In a large mixing bowl fitted with a paddle attachment, combine the all-purpose flour, granulated sugar, cornstarch, and salt until evenly mixed.
- Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Mix for about 3 minutes until the mixture resembles wet sand and can form a cohesive ball when squeezed, indicating the butter is properly incorporated.
- Add Flavorings: Gently fold in the finely chopped fresh cranberries and orange zest to the dough, distributing them evenly throughout.
- Shape Dough: Transfer the dough onto a parchment paper or silicone baking mat. Knead it lightly into a smooth ball, then place another sheet of parchment paper over it and roll the dough into a 4×12-inch rectangle.
- Chill Dough: Freeze the rolled dough for 20 minutes to firm it up, which helps achieve clean cookie shapes during baking.
- Preheat Oven: While chilling, preheat your oven to 325°F (163°C).
- Slice and Arrange: Remove dough from freezer and slice into 24 even sticks. Place the cookie sticks on a baking sheet lined with a silicone mat or parchment paper, ensuring some space between each.
- Bake: Bake for approximately 20 minutes or until the cookie edges begin to turn light golden brown.
- Shape While Warm: The cookies may look slightly misshapen after baking; while still warm, gently squeeze each cookie from both sides using offset spatulas or bench scrapers to straighten them.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth and pourable. Transfer the glaze into a pastry bag or squeeze bottle.
- Glaze Cookies: Drizzle the orange glaze over the cooled cookies evenly. Allow the glaze to set before serving.
Notes
- Cornstarch: Adding cornstarch helps create a tender, crumbly texture in the shortbread.
- Cranberries: Use fresh cranberries finely chopped for bursts of tart flavor. Dried cranberries are not recommended as they will alter texture and sweetness.
- Cookie Shape Tip: Cookies may lose shape during baking, so gently reshape them warm using offset spatulas for a neat presentation.
- Glaze Variations: For a richer finish, you may substitute the orange glaze with melted white chocolate drizzle.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
