Cranberry Orange Shortbread | Recipes

Cranberry Orange Shortbread

(76) Ratings:
Prep Time:
Baking Time:
Makes:36 bars

Shortbread fans will love this tangy orange and cranberry twist on a holiday favourite. Use our Melt-in-Your-Mouth Shortbread Video Technique to help get you started.



2 cups 500 mL butter, softened
1 cup 250 mL granulated sugar
3 ¼ cups 800 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL corn starch
1 tbsp 15 mL grated orange zest
1 cup 250 mL dried cranberries or currants


1 cup 250 mL Icing sugar
2-3 tbsp 30-45mL orange juice


  1. Preheat oven to 300°F (160°F). Grease and line a 10” x 15” (25 cm x 38 cm) baking pan with parchment paper, overlapping 2 longer sides for easy removal.
  2. Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  3. Combine flour, corn starch and orange zest in a separate medium bowl. Add to butter mixture on low speed until well combined. Mix in dried cranberries or currants.
  4. Press dough evenly into prepared pan.
  5. Bake in preheated oven 45 to 50 minutes. Cool in pan on wire cooling rack.
  6. Glaze: Combine icing sugar and orange juice. Drizzle over cooled bars. Once glaze is set cut into bars 1” x 3” (2.5 cm x 7 cm).

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