I’ve always been under the impression that shortbread cookies are dry and crumbly. This makes them sound unappealing, but don’t get me wrong—there’s a time and a place for shortbread. However, I wasn’t at all disappointed to discover that these had all the buttery goodness one seeks in a shortbread cookie while still maintaining a bit of chew.
The orange zest, dried cranberries, and poppyseeds only accentuate the classic shortbread taste, and you could certainly play around with other fruits or flavorings. Next time I’d love to try chopped almonds and coconut! They’re great with your coffee or tea in the morning, but decadent enough to serve for dessert!