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Maroon and Orange Shortbread Holiday Cookie

A cranberry and orange shortbread cookie

Enjoy this sweet recipe from our friends at The Inn at Virginia Tech and Preston's Restaurant!


  • 1 ½ cups unsalted butter
  • 2/3 cup white sugar
  • 1/4 cup of dried or fresh chopped cranberries
  • Zest of 1 orange
  • 2 ¾ cups all-purpose flour
  • ¼ tsp kosher salt


  • In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy
  • Stir in the flour, salt, cranberries, and orange zest until well blended.
  • The dough will be somewhat soft. Cover and refrigerate for 1 hour.
  • Preheat the over to 375°. Line cookie sheet with parchment paper.
  • On a lightly floured surface, roll the dough out to ¼ inch thickness.
  • Use your favorite holiday cookie cutter to cut out cookies. (Or simply cut into rectangles 1 ½ x 2 inches in size). Place cookies 1 inch apart on the lined cookie sheet.
  • Bake for 8 minutes or until golden at the edges.
  • Let cool and enjoy!

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