Orange and Cherry Sliced Shortbread
Buttery, flaky and packed with fresh orange and cherry flavors, this shortbread is the perfect treat.
This shortbread boasts a flaky shortbread cookie that is loaded with dried cherries, lots of fresh orange zest and nuts (optional). The recipe itself couldn’t be easier with just a few staple ingredients that come together in minutes. Let’s dive right into how to make these cookies today.
Ingredients and Method:
This recipe calls for a few simple ingredients: butter, sugar, flour, salt, orange zest, dried cherries and nuts, if desired.
To make these cookies, first rub the fresh grated orange zest into the granulated sugar. Next, using a stand or handheld mixer, beat the sugar with the butter until fluffy. Add in the flour and salt, and mix until the dough is just starting to come together. Fold in the ad-ins and finish mixing the dough. Turn the dough onto a piece of lightly floured parchment paper, and using your hands, gently mold the shortbread into a long narrow log, and then using the parchment paper roll the dough back and forth. Once a uniform log is formed, wrap the dough in the same parchment paper, twisting at both ends, and placing in the refrigerator or freezer until it’s fully chilled. The cookies are made by cutting thin slices and baking in a 350-degree oven. Bake the cookies until golden brown and enjoy.
Tips and Tricks to Make Orange and Cherry Sliced Shortbread
1.) I recommend giving the cherries a coarse chop, that way they distribute bits of cherry pieces throughout the dough and don’t overpower the flavor.
2.) Once the flour is added, do your best to not overwork the dough. The dough can take some abuse, but do your best to only handle the dough as needed.
3.) A sharp knife must be used to cut the shortbread into slices. Be careful when handling knifes. A few of the slices will likely crumble, and if so, they can be pushed back together to make a cookie, but using a sharp knife will keep the slices mostly intact. If the dough is frozen allow it to sit at room temperature for a few minutes before cutting.
4.) I recommend cutting the slices thin, about 1/4 to 1/2 inch. I find the shortbread bakes and tastes best with thinner slices.
5.) The shortbread will be lightly golden brown when ready. Don’t be afraid to overbake as the dough is pretty forgiving in the oven.
Substitutions and Variations
This recipe is a prime candidate for customization. Any kind of nut, dried fruit or chocolate can be substituted or included. Freeze dried fruit would also be a great alternative. Sky is the limit!
The shortbread can also be half dipped in chocolate, making it even tastier.
Final Tip
This shortbread is excellent for gifting. Once the cookies are baked store them in an airtight container for up to two weeks.
Orange and Cherry Sliced Shortbread
Ingredients
- 1 tablespoon fresh orange zest (more can be used if desired)
- 1/2 cup granulated sugar
- 1 cup butter, softened
- 2 cups all-purpose flour
- 1/8 teaspoon kosher salt
- 1/2 cup dried cherries, coarsely chopped*
- 1/2 cup almonds, chopped*
Instructions
- Into the bowl of a stand mixer rub together the granulated sugar and orange zest with your hands until combined. Add the softened butter, and using a paddle attachment, beat until fluffy.
- Add the flour and salt into the bowl and mix until the dough is just starting to come together. Add the cherries and almonds and finish mixing, careful not to overwork the dough.
- Turn the dough onto a lightly floured piece of parchment paper. Using your hands shape the dough into a log, about 10 to 12 inches. Then using the parchment paper to prevent sticking, roll the dough back and forth until its uniform and smooth. Wrap the ends of the parchment paper and place the dough into the refrigerator or freezer until hard.
- When ready to bake, preheat oven 350 degrees Fahrenheit. Line two half sheets with parchment paper and set aside. Using a sharp knife, carefully cut the shortbread into thin slices, about 1/4 to 1/2 inch thick.
- Bake the shortbread until golden brown, about 12 minutes. Baking time will greatly depend on the thickness of the shortbread, so it's best to watch the cookies closely for desired doneness. Allow the cookies to cool on a wire rack before enjoying. Store in and airtight container for up to two weeks.
Notes
Sweetened or unsweetened cherries are acceptable. Choose based on preference.
Sliced or slivered almonds can be used instead of chopped whole almonds.
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