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Cranberry Orange Shortbread Cookies

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Delightful cookies combining tart cranberries and zesty orange in a buttery shortbread base, perfect for the season.

Ingredients

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  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • 1 cup dried cranberries, chopped
  • Zest of 1 orange
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Creaming the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy—about 3-4 minutes.
  2. Adding flavorful zest: Mix in the orange zest and vanilla extract.
  3. Incorporating dry ingredients: Gradually add in the flour and salt and mix until just combined.
  4. Folding in the cranberries: Gently fold in the chopped dried cranberries until evenly distributed.
  5. Shaping the dough: Turn the dough out onto a floured surface and shape it into two logs. Wrap in plastic wrap and chill for 30 minutes.
  6. Slicing and baking: Preheat oven to 350°F (175°C). Slice the logs into ¼-inch thick rounds and place them on a baking sheet lined with parchment paper.
  7. Baking the cookies: Bake for about 12-15 minutes, until edges start to turn golden.
  8. Cooling time: Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to one week or freeze for up to 3 months. Use high-quality butter for the best texture.

Nutrition

Find it online: https://lunarecipez.com/cranberry-orange-shortbread-cookies/

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