Snow Day with Cranberry and Orange Shortbread

Cranberry and Orange Shortbread

Snow Days in Oregon can be quite dangerous, at least in my kitchen. When I feel snow-bound, it makes me want to bake! There’s something about the cold, the beautiful sunshine, the fire blazing upstairs, the music playing – that puts me in a cooking and baking mood! My family loves it, and so do I. Earlier this week I made a new recipe, one that is perfect for the holidays. I’m working with the wonderful folks at Green Valley Organics on this post today.

Snow Day in Oregon!

Snow in Oregon doesn’t come like this every year! So you can see we’ve enjoyed the beauty and we’re hunkering down and enjoying the season. One thing I love about Christmas time is cooking with cranberries and oranges.

Cranberry and Orange Shortbread

This time I married a very traditional holiday flavor pairing (orange and cranberry) on a not-too-sweet shortbread, topped with a smooth, slightly sweet orange flavored sour cream, contrasted with a topping touch of tangy cranberry.

Cranberry and Orange Shortbread

I added a kick of adult flavor (Grand Marnier) and honey to the sour cream. We love using Green Valley Organics sour cream because not only is it lactose-free, it is so creamy and rich in flavor.

Cranberry and Orange Shortbread

Make the crust and mix with your hands. Press onto parchment paper on a 8×8 or 6×11 size baking sheet (with a 1-inch lip). Bake and cool.

Cook the cranberries using fresh orange juice! Fantastic fresh flavor!

When your’e ready, mix the sour cream with orange liqueur and honey (or more fresh orange juice and zest, if you choose not to use the liqueur).

Cranberry Orange Shortbread

Spread onto the shortbread, topping with the cranberry mixture. Zest some of the orange rind and you will have the most delightful dessert to serve to your guests, or to take to that special holiday party!

Or, make it just because it’s a “Snow Day!” :)

What desserts do you love to make that use sour cream?

Cranberry and Orange Shortbread

Cranberry and Orange Shortbread
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Cranberry and Orange Shortbread Recipe

Shortbread can be made up 2 days ahead of time. Cover and store at room temperature. Cranberry topping can be made 3 days prior. Cover and store in the refrigerator.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 servings


  • 1 cup all-purpose flour
  • 3/4 cup sugar divided
  • 1/4 tsp. salt
  • 1/2 cup 1 stick chilled unsalted butter, cut into 1/2” cubes
  • 1 10-oz bag fresh cranberries
  • 1/4 cup fresh squeezed orange juice
  • 1/2 cup sour cream
  • 1 T. honey
  • 1 tsp. Grand Marnier liqueur optional
  • 2 tsp. orange zest


  • Preheat oven to 350 degrees. Line an 8x8x2 pan with parchment paper, leaving an overhang on 2 of the sides (for easy removal from pan after baking).
  • Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingers, rub the butter into the dry ingredients, making a course meal. You can also use a pastry blender.
  • Transfer the mixture to the prepared pan, pressing the dough firmly onto the bottom of the pan.
  • Bake shortbread until cooked through and golden, about 30 minutes. Transfer to a wire rack to cool.
  • Bring the cranberries, 1/2 cup sugar, and fresh orange juice to a simmer in a saucepan and cook for about 8-10 minutes. Let the mixture cool.
  • Mix the sour cream, honey, and Grand Marnier together in a small bowl.
  • Using paper overhang, lift the shortbread from the pan and transfer to a cutting board or a serving platter.
  • On the cooled shortbread, spread the sour cream mixture. Top with the cooled cranberry mixture, spreading evenly on the crust.
  • Zest 2 tsp. of orange rind and sprinkle on top. Cut into 16 pieces and serve.

11 comments on “Snow Day with Cranberry and Orange Shortbread”

  1. I had a snow day this week as well! This looks great!

  2. Snow days can be so wonderful! Your shortbread looks and sounds absolutely delicious!

  3. Thanks, Sandy, for this delicious idea using our sour cream! We can’t wait to try this one. It’s so perfect for the holidays.
    For those don’t like sour cream, you may want to try ours – it’s creamy to the max and nothing sour about it! I never liked sour cream before either, but have to hold myself back from eating this directly off the spoon. It is so very different.
    Happy Holidays everyone!

  4. I love snow days for this very same reason! They are honestly the best!

    This shortbread looks so good! I love the toppings!

  5. Pound cakes with sour cream are yummy and moist! :) We just spent a week at my parents’ in WI- went and got some FRESH craisins from the local marshes! We love cranberries! (My favorite- chocolate or caramel dipped!) This recipe sounds delicious!!

  6. Oh my, you said it would be dangerous to have around the house but you really meant it! This sounds so good – literally most of my favorite desserts in one.

  7. That looks great! I use sour cream often as an ingredient in baked desserts. We make sour cream cookies every Christmas, and I use sour cream as a substitute for yogurt or buttermilk in baking.

  8. This shortbread is absolutely gorgeous. It’s nearly a shortbread pizza with those lovely toppings.

  9. mmmm…. maybe this tastes like Starbucks’ Cranberry Bliss Bar?

  10. Looks delish and I dont like sour cream, but I would try this for sure. I love the cranberries & oranges during the holidays. I am baking peanut butter chocolate cookies today while I am snowed in here in Oregon as well.

  11. This not only looks delicious but love the colors too!

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