Cranberry Orange Shortbread Cookies (Edit recipe)

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If you are looking for a unique cookie to bring along to your next party, try these Cranberry Orange Shortbread cookies! I took my popular Gluten-free Nankhatai (Indian Shortbread Cookies) and gave it a spin by adding dried Cranberries & Orange zest. Not only are these orange-red colored cookies pretty (and festive!) to look at, the aroma from the Orange zest and ground Cardamom is addicting. These cookies are Gluten-free and can easily be made Dairy-free by simply swapping the butter with Ghee.

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PREP TIME

15 minutes

COOK TIME

12 minutes

INGREDIENTS

10

Serves: 4

Ingredients

0.75 cup Gluten-Free All-Purpose Flour - Primal Palate
0.25 cup Chickpea Flour
1 Tbsp Almond Flour
0.333 cup Powdered Sugar
0.25 tsp Grain-Free Baking Powder - Otto's Naturals
0.25 tsp Cardamom, Ground, Optional
1 - 2 tsp Orange Zest, Zest of 1 orange
0.5 cup Dried Cranberries, Organic, chopped
0.333 cup Butter, Unsalted, cold, but not hard (swap with Ghee for DF)
2 Tbsp Granulated White Sugar, for coating

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Add all dry ingredients (everything except butter) to a bowl and give it a mix.
Add Butter and combine together to form a dough. Do not knead, just bring together all the ingredients using your hands. The warmth of your hands should melt the butter and bind the dough.
Wrap the dough in a plastic wrap and allow to rest in the refrigerator for at least an hour.
Form into 12-15 small balls, then lightly flatten. Don't worry if the dough develops tiny cracks when flattening.
Give them a toss in some granulated sugar (optional) and lay them on the lined baking sheet.
Bake in the preheated oven for 12 mins.
Allow them to cool on the baking sheet before transferring them into a container. The cookies may appear soft to touch when they are done baking but will harden as they cool down.

Notes

For a dairy-free option, swap the butter with melted Ghee. Instead of rolling them in granulated sugar (before baking), try the cookies dipped in some melted chocolate (after baking). If you don't have ground cardamom on hand, add Almond or Vanilla extract for that fragrance & flavor (although not necessary, thanks to the orange zest!). While I shaped them into small rounds using my hands, feel free to use a cookie cutter or shape them as you like.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	415
Fat:	16 g
Carbohydrates:	61 g
Protein:	9 g
Cholesterol:	40 g
Sodium:	50 mg
Fiber:	1 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.