I know, I know…you probably don’t want to look another cookie in the mouth for at least another little while. Maybe you’ve been spending your mornings gobbling crispy candy cane bark and stuffing your cheeks with spicy-sweet pretzels & nuts (I don’t judge). But consider this cookie recipe for a time when you want something buttery and festive.
The thing is, New Years celebrations are coming up soon and these cookies would be perfect on the table. They aren’t very sweet – but you could sprinkle them with powdered sugar after baking if you prefer. I like them as is. They’re great with a cup of tea and make a lovely after-dinner treat. Studded with orange zest and rum-infused cranberries, these shortbread look pretty to boot.
These were the only cookies I made this holiday season, but they were worth it. The original recipe didn’t include orange zest (shame!) and the directions were to roll out the cookie dough and cut out with cookie cutters. Too much work for my busy schedule. So I decided to instead roll them into 2 logs and go the slice & bake route which makes them the perfect thing to slice into when you’ve got unexpected guests. Or maybe you just want to slice off a couple cookies for tea time. Like I said before, no judging. Enjoy.
cranberry rum shortbread cookies
(adapted from a 1980s recipe in the Vancouver Sun newspaper)
1 c dried cranberries
1/2 c rum
1 c butter, softened
1 T orange zest
1/2 t vanilla extract
1/2 c icing (powdered) sugar
2 c all purpose flour
1/4 t salt
1/4 t baking powderIn a small saucepan, bring cranberries and rum to a boil. Remove from heat and let stand for 30 minutes until the rum is absorbed into the cranberries. Set aside to cool.
Cream butter, zest, vanilla and sugar together. In another bowl, mix flour, salt and baking powder – add gradually to the creamed mixture. Add the dried cranberries, stirring until just combined. Shape dough into 2 rolls, about 1 1/2″ each in diameter. Wrap tightly in parchment paper and refrigerate for at least 2 hours or overnight.
When ready to bake, preheat oven to 375F. Slice each log into cookies about 1/4″ thick and place on a prepared cookie sheet (I always line mine with silpat or ungreased parchment). Cookies don’t spread very much, so you can bake more at once if you like. Bake for about 10 minutes or until the edges are lightly golden. Cool on a wire rack. Sprinkle with icing (powdered) sugar if desired.
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So pretty! I actually haven’t had many cookies this holiday, so I will appreciate the recipe if nobody else will 🙂
Yeah! I finally have rum in the house! These cranberry shortbread cookies are the perfect recipe to use up all the surplus cranberries I have in stock. Every time my m-i-l comes to visit she supplies me with a large container of dried cranberries. I have more cranberries than I know what to do with LOL!
so creative! printing this one. love it.
I’m looking forward to making these! Thanks for the recipe and Happy New Year! ; )
These look so festively delicious! I think I’m going to be buying some rum for New Years…and making these will definitely put it to good use!
I can always use another good cookie recipe. Love that you added the orange zest! Have a great New Year!
I love the look of these – festive, indeed! For some reason I went nuts with orange and cranberries this Christmas. I guess you can’t go wrong with that flavor combo.
Best wishes for a happy and prosperously crafty New Year!
Thank you for another great recipe. I think I’ve made more recipes from your blog than any other sites. Love that they’re not complicated and even a baking/cooking-challenged person like me can do them.
Thanks Nicole, I’m glad someone else didn’t get their fill of cookies this season!
Bijoux, I’d love to have an endless supply of dried cranberries! Lucky, really. I’d use them in granola and oatmeal, along with endless baking too, of course. Happy New Year!
Aw thanks vanilla, you’re the sweetest!
Lisa, these are very worthy cookies, enjoy.
Thanks Joanne, I think they look super festive too.
Jacqui, the orange zest makes them extra special.
Thanks Lynn! I don’t think that it’s a combo you can get sick of. I know that I can’t! Love it. Happy new years too you too!
Lavender, thanks so much for your kind words. That puts a huge smile on my face 🙂
Ever since my days behind the counter at a Virginia bakery, I have a serious weakness for shortbread. To boot, this looks incredibly delicious. I am pretty cookied-out at the moment, but these are certain to haunt my dreams indefinitely.
Elizabeth, I so understand the cookied-out phase…it will pass, no doubt. And these are a good one to try when you’re ready to get back on the cookie horse!
I haven’t made cookies in years, but this recipe looked so great and easy, I couldn’t help myself. They turned out fantastic! I am so excited about the whole cookie log concept!