I replaced about 3 cups of chopped rhubarb in this crumble bar recipe with 1 cup of fresh blueberries. Additionally, I had to use conventional sugar because I couldn’t find coconut sugar.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 35 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup butter, softened
- ¾ cup confectioners’ sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon grated orange zest, or more to taste
- 2 cups sweetened dried cranberries, chopped
Instructions
- Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners’ sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
- Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
- Bake in the preheated oven until firm but not browned, about 10 minutes.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 72 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Made a few adjustments, added lime juice instead of orange and tart dried cherries – chopped up, instead of cranberries. Slight flavour change that I’m really enjoying.
These cookies were a hit with my family. They were gone the same day. Instead of 3/4 cup confectioners sugar, I used 1/4 cup confectioners sugar and 1/2 cup Swerve (erythritol) sugar substitute.
Definitely delicious! I cooked them a bit longer on my second batch and halved the amount of cranberries. I brought them to a Christmas party and they were a hit. Not one cookie remained and there were many complements!
I LOVE these; but they are a bit too sweet. I think people don’t realize that there’s 28 grams of added sugar in most 40 grams of dried cranberries; they are meant to be tart but they are not. Also almond extract is very sweet. I cut some of the confectioner’s sugar out and used reduced sugar cranberries for the second batch I made and it was PERFECTION. Best cookies ever I may never make a different cookie again.
Great! I made them for friends this Christmas! Used a cup and a half dried cranberries. Turned out fab
Easy Recipe to make. The test is really good. Thank you for whoever added this
These are SO YUMMY and whoever I give them to rave about them. I’ve given out this recipe numerous times. I used half of the cranberries, and cooked them for about 15 minutes, not 10
I loved this recipe!!! I doubled it but other then that I don’t think I made any other changes
These are great little cookies and they look beautiful.
BUTTER is important in shortbread, but since I can’t have butter I used cashew-based Myokos butter substitute. It’s more like butter than usual margarine or other butter substitutes. They seemed to work out quite well. After 10 minutes in oven, they looked to be too soft but I took them out anyway before they browned. after a few minutes cooling, they were a great texture…so trust the 10 minutes and take them out on time.
Easy and oh so wonderful!
the recipe is great i made them for my nieces birthday party a d everyone loved them
delish
I love this recipe. I didn’t have oranges in the house so I used I Orange marmalade. My husband loves them.
These were wonderful. My husband was so disappointed when he realized there weren’t any more left in the cookie jar! I’ll have to make him another batch. I followed the recipe exactly, using the full 2 cups of craisins (which help balance the sweetness IMO) which I chopped quickly in the mini-processor and they were perfect. I had no trouble slicing them once they had been in the fridge. My bench scraper did the job easily by rocking it back and forth a bit. The dough was very forgiving if any slices needed re-rounding. Mine took 12 minutes but also were just a bit more browned than in the vid. I think the orange zest is crucial; if your zest isn’t flavorful enough, use more. Personally I wouldn’t add icing or the white chocolate chips to mine. Totally satisfying (and addicting I might add) as is.
Love it. I added pecans to one of the rolls & came out delicious as well. The original recipe is great.
I made the cookies exactly as the instructions stated and it was great, entire family loved them, we sent the recipe to my sister-in-law in Toronto already and she is making them as well. AWESOME COOKIE
Absolutely loved these cookies! The only difference I did was switch the measurements for the vanilla and almond extract due to me living almond lol.
LOVE THEM! So good! Perfect cranberry/orange burst of flavor in a delicious shortbread cookie! Our new favorite! As others noted, I used 1 cup of cranberries & more orange zest (used an entire orange), & cut cookies 1/4”. Otherwise, followed the recipe. Next time, will try blueberries & lemon zest! YUM!
Followed the recipe exactly, they came out great.
Absolutely fantastic. I halved the amount of cranberries and I think that was the right move. I also added the zest from one lemon along with the oranges and it was absolutely fantastic.