Hey Shorty…it’s your Holiday Cranberry Orange Chocolate Chip Shortbread Cookies! They are sitting patiently waiting on you to take a big, fat, huge, bite! Careful, you will want to savor every bite of these holiday gems as well, so enjoy!
These vintage, classic, zingy shortbread cookies have a hint of orange zest, dried cranberries, and finely chopped pecans in them. They are a wonderful presentation for any holiday party and don’t forget that jolly ole’ guy, Santa!
Of, course, I can picture myself (without Santa) sitting by a fireplace, drinking hot cocoa, while munching on these cookies. (a real dream come true) It doesn’t sound too bad, if I say so myself. Pssst…don’t tell Santa. I’ll be put on that naughty list. YIKES! 😉
Anywhoooo, if you love rich, buttery cookies, you really need to give these Holiday Cranberry Orange Chocolate Chip Shortbread Cookies a try. Maybe you could even leave one, or two for Santa? (Nahhhh!) Here’s the recipe!
- 1 cup butter 2 sticks, softened
- 3/4 cup powdered sugar
- 1 tablespoon orange zest or 1 tablespoon orange juice
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup chopped dried cranberries
- 1/3 cup finely chopped pecans
- 1/2 cup mini semisweet or white chocolate chips
Preheat oven to 350°
Using a mixer, beat softened butter at medium speed until creamy.
Gradually add powdered sugar, beating until smooth.
Stir in orange zest and vanilla extract until blended.
Stir together flour, baking powder, and salt.
Gradually add flour mixture to butter mixture, beating at low speed until blended.
Add in cranberries, pecans and chocolate chips, folding in until combined.
Shape shortbread dough into 2 (7-inch) logs.
Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
If frozen, let cookie logs stand at room temperature for 10 minutes for easier cutting.
Cut each log into 1/3 inch to 1/2 inch slices.
Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
Bake shortbread for 10 to 12 minutes or until edges of slices are golden.
Remove shortbread from baking sheets, and place on wire racks and let cool completely.
Store in airtight containers.
Makes 2 dozen-ish
You can also freeze the unbaked cookies (after the dough is cut into circles). When ready to use them, place the frozen cookies on a cookie sheet and bake for a minute or two longer. 🙂
You got the Cranberry love?