Cranberry Wild Orange Shortbread Cookies

Here's a delicious, festive cookie idea perfect for Valentine's Day, Christmas, or any day! I made these for my son's class Valentine's party, and they were a hit.


  • 1cup unsalted butter, softened

  • 1 cup confectioner's (powdered) sugar

  • 3/4 teaspoon almond extract

  • 1/2 teaspoon salt

  • 2 cups flour

  • 4 drops orange essential oil

  • 2/3 cup sliced almonds, toasted (optional)

  • 1/3 cup dried cranberries, chopped


Preheat oven to 325 degrees.

Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer.

Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and Wild Orange essential oil. Mix until a dough forms.

Stir in cranberries and almonds (if using) with a spatula.

Pat dough into a ball, and then form into a log shape, about 2-inches in diameter.

Wrap the log in plastic wrap, and freeze until firm, at least an hour.

Remove the dough from the freezer and slice into 1/4-inch thick slices.

Place on greased cookie sheet, at least 1-inch apart. Bake for about 20 minutes, just until the edges start to turn golden.

Let cool for about 5 minutes before removing from the cookie sheet. Recipe makes 3-4 dozen depending on the diameter of the dough roll and the accuracy of 1/4" slices.

For a fun twist for Valentine's Day, use a small heart shaped cookie cutter to leave in imprint on the cookie (press down about half-way as opposed to fully cutting out the cookie).

I adapted this recipe I found here by incorporating certified pure essential oils.

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The information provided on this site is for educational purposes not to sell a particular product.  The information on this website has not been evaluated by the FDA, and the products referred to here have not been approved by the FDA, and are not intended to diagnose, treat, cure or prevent any disease.  Please seek your healthcare provider before starting any nutritional program.

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