Chop fruit small so the knife cuts cleanly without tearing the cold logs.
Firm sliceable logs dotted with tart dried fruit and fragrant orange zest.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Cranberry Orange Slice-and-Bake Shortbread Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- two half sheets
- parchment
- sharp knife
- zester
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix
- Beat butter and sugar just until smooth. Add zest, then mix in salt and flour on low speed until clumps form; press together without kneading. Fold in cranberries.
Shape
- Shape into two 8-inch logs about 1 3/4 inches wide. Wrap and chill 2 hours. Slice each log into 16 rounds, 1/2 inch thick.
Bake
- Heat oven to 325°F (165°C), or 300°F (150°C) fan. Arrange 16 rounds per lined half sheet, 1 inch apart. Bake one tray at a time 20–24 minutes until rims are lightly golden.
Finish
- Rest 10 minutes on the tray, then cool 20 minutes on a rack.
Chef’s Science & Pro Tips
Ingredient science
Chop fruit small so the knife cuts cleanly without tearing the cold logs.
Technique & texture
Measure flour without packing the cup; excess flour makes dough harder to shape.
Finishing & serving
Use cool trays and let the cookies firm before moving them.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 5 days | Keep airtight in a cool dry room for up to 5 days. |
| Refrigeration | As described | Baked refrigeration is unnecessary; use airtight containers if the room is hot. |
| Raw freezing | up to 1 month | Freeze unbaked dough airtight up to 1 month; thaw in the refrigerator before shaping. |
| Baked freezing | up to 2 months | Freeze completely cool cookies up to 2 months, separated by parchment. |
| Restoring | As described | Thaw sealed at room temperature. Refresh plain unglazed cookies at 300°F (150°C) for 3–5 minutes and cool fully. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 32 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Why does the knife tear my cranberry dough?
Large fruit pieces catch the blade. Chop cranberries finely and slice firm, cold logs with a sharp knife.
Can I freeze the logs before slicing?
Yes. Freeze well wrapped for up to 1 month and thaw refrigerated until firm but sliceable.
Can I use fresh cranberries in these logs?
Use dried cranberries. Fresh fruit brings much more moisture to this slice-and-bake dough.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
