🪟 A Winter Afternoon at the Inn

There’s something undeniably cheerful about the scent of orange zest and butter mingling in a warm kitchen. It’s the kind of fragrance that fills the inn during the quiet afternoons of autumn — when the light slants low through the parlor windows, and the promise of a little sweetness feels like a gentle celebration in itself.

This Cranberry Orange Shortbread recipe has quickly become one of our favorite tea-time treats. It first came to us through my daughter-in-law, Laura, a true master cookie baker with a knack for turning simple ingredients into something extraordinary. She arrived one December afternoon with a tin of these cookies tied in twine, and before the week was out, they’d earned a permanent place on our Holiday Tea trays.

✨ The Story Behind the Cookie

What makes this shortbread special is its balance — the buttery crumb that melts on the tongue, the tart sparkle of cranberry, and the bright citrus lift of orange zest. Each bite feels like a cheerful toast to the season — festive without being fussy, comforting without being heavy.

And though we love to serve them during our December gatherings, they’re far too good to reserve for just one month. Their sunny flavor pairs beautifully with spring teas, summer picnics, and those golden autumn afternoons when you crave something home-baked and heartwarming.

(Pro tip: the dough freezes beautifully — so you’re always just a slice-and-bake away from something special.)

🍊 Cranberry Orange Shortbread

Ingredients: 

1 cup butter, softened

 ½ cup sugar

 2 cups flour

1 Tbsp orange zest

 ½ cup dried cranberries, chopped

Instructions:

 1️⃣ Cream butter and sugar together until smooth. 

 2️⃣ Add flour and orange zest; mix until crumbly. 

3️⃣ Stir in cranberries. 

 4️⃣ Press dough into a log, wrap in plastic, and chill for 30 minutes. 

 5️⃣ Slice into rounds and bake 12–15 minutes at 350°F, until edges are golden. 

Serving Tip: Let cool on a wire rack and dust lightly with powdered sugar for a snowy finish.



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