Cranberry-Orange-Almond Shortbread Wedges
Posted by WyomingStoryGirl
This is such a great recipe! It’s a recipe I’ve adapted from the Ginger-Cranberry Shortbread Wedges the No. 33 Issue of the Gold Medal (as in flour) Holiday Cookies & Candy issue (looks to be 2001?). To be honest I’ve never made the recipe as printed – I don’t keep crystallized ginger on hand, so I substituted orange flavoring and orange zest.
This is how I make Orange-Cranberry Shortbread Wedges:
2/3 Cup butter, softened (it’s almost 11 tablespoons, by the way)
1/3 Cup powdered sugar
2 Tablespoons orange zest
1 Tablespoon orange flavor
1 1/3 Cups all purpose flour
1/2 Cup dried cranberries, rehydrated
1/4 Cup almond slivers
2 teaspoon sugar (this is to sprinkle on top)
1 Tablespoon orange zest
This is how I soften butter in winter…
Mix butter, powdered sugar, orange zest and the orange flavor in large bowl with electric mixer on medium speed, or mix with spoon. Try to remove as much liquid from the cranberries and coat them with some of the flour so they don’t bleed as much into the dough. Stir in flour, almond slivers and cranberries. It should be like cookie dough, not too sticky. Flour your hands for the next step to make it easier to shape.
2. Shape and pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with the sugar and zest. It should remind you of a small wheel of cheese If you don’t feel that talented, just make shape into a square or rectangle.
3. Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into wedges as thick as you like.
Notes from Wyoming: I really love a versatile recipe that doesn’t flop with additions or substitutions. I share those the most because they are flexible enough not to frustrate a once-in-a-while baker who tends to have oops moments and can challenge an experienced baker who likes to use exotic or amazing quality ingredients.
If you’d like to try the original recipe which calls for 3 T finely chopped crystallized ginger, leave out the orange flavoring and zest. It also uses dried cranberries as opposed to the juicy cranberries I used.
Another substitution I’d like to make in a future recipe is to swap the cranberries for lychee (lee-chee) a popular Chinese fruit. If you can believe it I saw it as a “snack” on Ni Hao, Kai-lan at Lulu’s sky house but has been offered in the buffet at my favorite Chinese food place. It is spelled many different ways but it looks like a white cherry with a texture/meat like a pear, and tastes like a blending of several different fruit’s flavors (banana, cherry, pear, maybe mango?). You would not use dried (quite bitter tasting), but fresh as the substitution since the canned version are very juicy from being packed in liquid.
Mid-baking I realized that I’d forgotten the almonds, they did taste good sprinkled! Oh well, here’s the photo:
If you “Try It Out” let me know if you went with the “Original”, “Wyoming’s” or “My Own” (let’s hear your changes.)
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About WyomingStoryGirlI like all kinds of recipes and feeding the growling stomachs of my friends and family.
Posted on March 12, 2012, in Foodie, for the Home, Recipes and tagged almond slivers, Butter, Cook, cooking, cranberries, cranberry, crystallized ginger, Flour, food, Foodie, fun, Ginger-Cranberry Shortbread Wedges, Home, lychee, No. 33 Issue of the Gold Medal (as in flour) Holiday Cookies & Candy issue, orange, orange flavoring, orange zest, sugar. Bookmark the permalink. 4 Comments.