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!
Holiday Cranberry Orange Chocolate Chip Shortbread Cookies
Ingredients
- 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
Instructions
- 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.
Notes
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?
Pumpkin Cranberry Chocolate Chip Oatmeal Bars
Best-Ever White Chocolate, Cranberry & Macadamia Nut Cookies
Holiday Eggnog Bread & Eggnog Glaze {Dried Cranberries & Nuts too}
teresa says
December 2, 2015 at 10:40 pmI think I “need” at least 4 or 5 of these. 🙂
ChocolaTess says
December 5, 2015 at 1:24 am🙂 Thanks Teresa!
Kelly says
December 3, 2015 at 3:29 amThese cookies look delicious! Love the cranberry orange combo! Perfect for Santa’s cookie tray!
ChocolaTess says
December 5, 2015 at 1:25 amThank you so much Kelly! 🙂
Sally says
November 13, 2016 at 4:42 amHello!
These sound perfect for presents this year!
I’ve converted the measurements to grams (England) although the crandberries and choc chips have come out at different weights on the website I used?!
I just wanted to ask if you knew what temperature to put a fan assisted oven at to bake these please?
Many thanks,
Sally
ChocolaTess says
November 13, 2016 at 8:30 amHi Sally, I am not familiar with using convection ovens, even though I own one, I don’t use the function. But here is a website that might direct you with some more information. http://www.finecooking.com/articles/convection-ovens.aspx. You should be fine on the chocolate chips and cranberries though, it doesn’t have to be exact. If it was me experimenting I might go 25 degrees less and keep a watch on the cookies for the first round. 🙂
Peggy Guerin says
November 6, 2017 at 9:51 amReally looking forward to making these for the holidays. I love candied orange peel and am considering adding 1/2 cup, diced, to your recipe. I might substitute that for the chips. What do you think? Thanks! I just discovered your page. Really lovely.
ChocolaTess says
November 6, 2017 at 11:01 amYou are so sweet Peggy! Thank you! It’s whatever you want, but you if you add the other orange juice, I would be a little hesitant on 1/2 cup never trying it, yet I’m not too familiar with candied orange peel, so if it wouldn’t be too overpowering, then go for it! Let me know how they turn out! Glad you are here!