Description
These Cranberry Orange Shortbread Cookies are a delightful holiday treat with a perfect balance of buttery richness, tangy cranberries, and zesty orange flavor. They are easy to make and perfect for festive gatherings or as gifts.
Ingredients
Shortbread Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest (from about 2 oranges)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, finely chopped
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until smooth and fluffy.
- Add Flavorings: Mix in the vanilla extract and orange zest.
- Incorporate Dry Ingredients: Add the flour and salt and beat until a soft dough forms. Gently fold in the chopped dried cranberries.
- Shape and Chill Dough: Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the dough into 1/4-inch rounds and place on the prepared baking sheets about 1 inch apart. Bake for 12–14 minutes, or until the edges are lightly golden.
- Cool and Serve: Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies can be dipped in white chocolate for an extra festive touch.
- Dough logs can be frozen and sliced as needed.
