Family Around the Table

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Cranberry Orange Shortbread Bars with Orange Glaze #ChristmasCookies

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We are already on Day 3 of the 12 Days of Christmas Cookies. Cranberry and orange are a delicious flavor pairing. My cranberry and orange shortbread bars with orange glaze use dried cranberries and fresh orange juice and zest. The bars themselves are not all that sweet so the orange glaze makes it more “dessert like”.

What I like about bar recipes is they are a bit quicker to make than cookies. No scooping, no waiting for cookie sheets to cool for the next batch.

This recipe is a true shortbread flavor and texture. My husband was pleasantly surprised because he thought it would be more like a blondie texture. I can see why, because they do kind of look like blondies. They have just a subtle orange flavor, it’s not too overpowering. Add them to your holiday cookie trays or a party dessert table. They will be perfect with a cup of coffee or tea.

 

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Cranberry Orange Shortbread Bars with Orange Glaze

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: About 20 squares

Ingredients

  • 2 sticks unsalted butter. softened
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons fresh squeezed orange juice
  • 2 tablespoons orange zest
  • 2 cups flour
  • 1 cup dried cranberries
  • Icing:
  • 1 cup powdered sugar, sifted
  • 2 teaspoons orange juice, maybe more for drizzling consistency

Instructions

  1. Preheat oven to 350 degrees F. Line a 9 x 13 inch pan with aluminum foil and set aside.
  2. In the bowl of your mixer beat butter and sugar on medium speed for 1 - 2 minutes, until smooth and fluffy. Beat in egg until blended. Ad flour and mix on medium until a smooth dough forms. Fold in dried cranberries.
  3. Press dough evenly into prepared pan.
  4. Bake for 25 - 30 minutes or until edges are light brown and bars are barely golden. Remove from oven and let cool before removing from pan. Remove from pan, foil and all and set on cutting board. Drizzle with glaze. Let glaze set before cutting into bars.
  5. To make Glaze:
  6. Combine powdered sugar and orange juice stirring until smooth and a drizzling consistency. Add more juice if too thick, more powdered sugar if too thin. Drizzle over shortbread.
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      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 3

Cranberry Orange Shortbread Bars with Orange Glaze from Family Around the Table
Graybeh from A Day in the Life on the Farm
Great Grandma’s Peanut Butter Cookies from Cooking With Carlee
Coconut Washboards from Jolene’s Recipe Journal

Strawberry Muffins with Streusel Topping

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Strawberry Muffins with Streusel Topping

The strawberry is one fruit everyone in my family likes. This strawberry streusel muffin recipe is one of my family’s favorites! From the first time I made these, a few years ago, we were hooked. I make them a couple of times during strawberry season with the best berries Florida has to offer! Florida strawberry season falls in the winter months and we often take time at the end of the season to head over to nearby Plant City to pick our own red, juicy berries. It’s a great family event and quality time spent together on a weekend day. After picking for a couple of hours, we end up with a few flats and I come home eager to make freezer strawberry jam, strawberry ice cream and any other strawberry recipe I can get my hands on. Many of the berries end up being frozen for later use in smoothies, milkshakes and more. Frozen berries are a good choice to make my strawberry sauce which is perfect over toasted pound cake or vanilla ice cream or a combination of both.

I found this recipe in a cookbook dedicated to the luscious red berries – Simple Strawberry Sensations! by Laura York, a former meteorologist in the Tampa Bay area. Every recipe in her cookbook uses strawberries. Over time, you’ll see I’ll post other recipes from this book.

But first, let’s talk about these muffins. Although they are a bit involved to make they are well worth the effort. Originally the recipe called for sliced strawberries but, after making them a couple of times, I decided to chop them. The muffins tend to fall apart when the berries are sliced, especially if the berries are big, which is often the case with Florida strawberries. The smaller berry pieces really work better at keeping the muffin together. Serve these muffins for breakfast, brunch, on a buffet or as an accompaniment to an breakfast quiche. For a different twist on the icing, substitute lemon or lime juice for orange juice.

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Strawberry Muffins with Streusel Topping

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 dozen

Ingredients

  • For the muffins:
  • 2 cups flour
  • 1/3 cup sugar
  • 1/3 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 egg, beaten
  • 1/2 cup butter, melted
  • 1/2 cup half and half
  • 1 1/2 cups strawberries, hulled and chopped
  • 1 tablespoon orange zest
  • For the streusel topping:
  • 3/4 cup pecans, chopped
  • 1/2 cup light brown sugar, packed
  • 1/4 cup flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons orange zest
  • 2 tablespoons butter, melted
  • For the orange glaze:
  • 3/4 cup powdered sugar
  • 1 tablespoon plus 1 teaspoon orange juice

Instructions

  1. Make the muffins:
  2. Preheat the oven to 350 degrees F.
  3. In a medium bowl sift together the flour, sugar, brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
  4. In a small bowl combine the egg butter and half and half. Mix well. Pour the egg mixture into the flour mixture and stir just until moistened. Fold in the strawberries and orange zest. Spoon into 12 greased muffin cups.
  5. Make the streusel topping:
  6. In a small bowl combine the pecans, brown sugar, flour, cinnamon, nutmeg and orange zest. Mix well. Stir in the butter and mix well. Sprinkle evenly over the muffins. Gently pat mixture into muffin batter to help make it stick.
  7. Bake for 20 to 25 minutes or until golden brown. Remove from oven and cool completely on wire rack.
  8. Make the orange glaze:
  9. In a small bowl combine the powdered sugar and orange juice, mixing well. Drizzle glaze over cooled muffins and ENJOY!
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