Delight in these gluten-free cranberry orange shortbread cookies, combining zesty citrus and tart berries for a perfect treat!
Delightful Gluten-Free Treats for Your Holiday Gatherings
During the holiday season, many families have their own cherished traditions, especially when it comes to baking. One delightful treat that is often featured is cranberry orange shortbread cookies. This festive recipe combines the zesty flavor of orange and the sweet tartness of dried cranberries, making for a perfect addition to any holiday gathering. The shortbread base is originally a plain recipe, but with a few simple adaptations, it transforms into a deliciously seasonal delight.
To create these cookies, the key ingredients include the zest of one orange and half a cup of chopped dried cranberries. The orange zest infuses the cookies with a bright, refreshing flavor that pairs beautifully with the richness of the shortbread. This combination not only adds a pop of color but also enhances the overall taste, making these cookies a favorite among many during the Christmas holidays.
Delightfully Crisp Treats Infused with Zesty Citrus and Tart Berries!
Hi you guys welcome back to Rocket City Art setad happy December happy holidays I think it’s time for some holiday baking Don’t You So today we’re going to make one of my favorite cookies that I like to make for Christmas it is a slice and bake orange cranberry shortbread cookie so the first thing I need to do in order to make this cookie is I.
Actually need to mix up some baking powder and we are going to do that in this little jar here and all we need need for this is some baking soda some cream of tartar and tapioca or aerrow root powder if you do fine with corn you can do corn starch as well but the first thing I need to do here I’m going to mix up a bigger batch because it’s the.
Holidays and I will probably need some more of this so the first thing I need to do is measure out my arrow root I actually think I have tapioca today but I use tapioca in a pretty interchangeably so it’s one part of your starch and one part baking soda to two parts cream of tartar so.
I am just going to see how much I have I have more cream of tartar if I need it three that fourth one was a little low we’ll add just a little extra so since I have four tablespoons of starch I am going to need eight tablespoons of my cream of tartar there is a good chance I’m going to have to go.
Grab a new container and that’s fine so eight there are 8 tablesp of cream of tartar and then we need four of baking soda if you don’t know cream of tartar is acidic and so that is really the thing that makes it baking powder or I do think this is going to mix up better if I switch it into a.
Bigger jar so I have more room for mixing it together we’re just going to dump all of this into this wide mouth jar here give us room to shake it all up get it all good Incorporated yeah so the cream of tartar is the thing that really makes it baking powder as opposed to just baking soda is.
Adding that acidic element that helps with rise so a lot of times baking powder is called for in things where you don’t have a different acid now that we have our baking powder all mixed up we need to cream together our butter and powdered sugar so it calls for a cup of butter I’ve got two softened sticks in here and.
Then 3/4 cups of powdered sugar if you’re like me use the organic powdered sugar and it will be corn-free I’ve never seen organic powdered sugar that used corn starch it always uses aot or Tapioca And this stuff I can’t remember where I got this but it is organic tapioca starch in this version so we’ll just get this.
Creaming together clean up a little bit and while that’s creaming we can get our dry ingredients on mix together so we need two cups of flour I am using Bob’s Redmill gluten-free 1 to1 baking flour I’ve had really good luck with this flour.
In cookie cake type recipes I can’t speak to uh trying to make bread or something like that with it but for anything that’s a quick Rising thing bakes in a short amount of time I’ve never had a problem trying to make sure it’s nice and light in my measuring cup so we.
Don’t end up with too much so we have one cup I’m going to give the sides a scrape on our cookies and make sure all that butter and sugar gets well Incorporated.
Okay now we can measure our second cup of flour got a little bit too much that’s okay just scrape it back off into our bag I never really thought about it until right now but it would be a lot easier if I got a canister for my gluten-free flour instead of trying to.
Measure it out of the bag okay so we have that now we need a/4 teaspoon of the baking powder we mix up a half a teaspoon of salt we are going to add our vanilla now it calls for two teaspoons I I’m just going to eyeball.
That and let that mix in so the next thing we need to do is grate the zest off of an orange if we want them to be orange cranberry cookies so I’m actually just going to grate this straight into my dry ingredients the recipe I’m using is just for a plain shortbread they actually have a few.
Suggestions for different things you can do with them and I will share that in the um description box oops you do not want that in there but I just add orange zest and dry cranberries to it and it’s really lovely so we’ll add all the zest we can get off of this one orange and then we’ll add about half a cup of.
Cranberries that will chop up I’m always nervous about getting into the hippy part that doesn’t taste very good just do the best we can smells so good all of those Citrus oils coming out of this Orange all right get all that zest and oil off of.
Here and into our ingredients I am going to just stir that in here try not to make too big of a mess why should be wearing an apron right guys and then now that we’ve got our dry ingredients and our orange dust all added in we are going to slowly add our flour in um we’re just going to do.
About half get it mixed in and then add another half the last thing we need to do here is chop up our cranberries you could probably leave them whole out of the bag but I like the pieces a little bit smaller so I just kind of rough chop them here I.
Did end up with how much I did this is about half a cup of cranberries so if you like more cranberries I’m sure you could add that so I’m just going to put these into our dough here and let them get all mixed in.
our cranberries are mixed in easy as that now that our dough is all mixed up we’re going to scrape it out onto this parchment paper and roll it into a log the recipe as written actually calls for making it into two logs but this was the end of my parchment paper so we’re gonna see if we can do it just in one and if.
It doesn’t work I’ll try H like clean film that would probably work this smells wonderful but I think this should work just fine this dough as it is right now is very soft so it definitely has to chill before it’ll be ready for slicing and baking.
Off our spoon I think I’m gonna see it’s definitely more difficult to work with in the um larger amount I wonder if that’s part of why they have you cut it into multiples I normally just follow directions but since I don’t have an extra.
Piece of parchment paper we’re g to try this but I wonder if the two logs is just about handleability out yeah I think I am going to get some shrink wrap shrink wrap that’s not the right word cling foam I don’t know about you guys I don’t love cling foam because it’s so clingy and I feel like I.
End up wasting a lot of it see what we can do I love these cookies I find the shaping them kind of difficult personally but it’s worth it go that actually works pretty good these are homemade cookies they don’t have to look.
Perfect in fact sometimes I think the more perfect it looks the more it looks like you bought it from a store anyway so they’re a little bit messy but they’re made with love right I think this one is ready to officially just wrap up and go in the fridge one down one to go the way that.
Worked with the clean fil I almost wonder if that’s the better way to go I’ve always done it with parchment paper but I actually think that might have been a little bit easier do try and like to get my ends good and even here and I think this one’s ready now too.
So just going to roll it up get the ends folded over and these are ready for the fridge now I am going to stick one of these in the freezer because like I said at the beginning I am going to freeze these so that next week all I have to do is slice and bake but I think we’re going to take this one and pop it in the fridge it.
Needs to chill for about four hours and then we’ll cut off a couple cookies so we can bake them and try them I do want to show you guys though how pretty the dough is and see those little cranberry specks in there maybe that’s kind of hard to see there we go so you can see those cranberry specks in there and these are.
Beautiful cookies once they’re baked good morning you guys I did not get back to the cookies last night so they chilled overnight and now we have this nice really firm shortbread cookie log so I am just going to unroll this here on my cookie sheet we’re just going to slice off a few.
Pieces we want these pretty thin about a quarter of an inch but you can see those beautiful cranberry pieces in it they smell wonderful sometimes it does come apart a little bit when I slice them but I just pinch them back together all was.
Right so I think we’re just going to do four of these a couple cookies each for me and my mom here we go our four cookies these are going to go in the oven at 350 for like 12 to 15 minutes we’re just looking for the edges to get a little golden brown and then we’ll let them cool and we’ll give them a.
Try they have these nice golden edges on them we’re going to pull them out and let them cool so here’s one of our cookies guys it’s all nice and golden on the edge the bottom is nice and golden they’re beautiful with their little cranberry bits in them so let’s snap one of these they’re nice and snappy like a shortbread should.
Be so good that vanilla that orange zest The Cranberries it all just comes through so beautifully in these cookies I love the texture of them if you’re looking for a good cookie for Christmas this is a great option so thanks for hanging out with me today I hope you guys have a wonderful day I hope you’re.
Having a wonderful Christmas and holiday season and I’ll see you next time bye
