Description
Delight in the festive flavors of these Orange Cranberry Shortbread Cookies, featuring a buttery and tender crumb infused with bright orange zest and sweet dried cranberries. Perfect for holiday gatherings or any time you crave a classic, melt-in-your-mouth treat with a citrus twist.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 tablespoon orange zest (from about 1 large orange)
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries (chopped)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture becomes smooth and fluffy, which creates the perfect base for tender cookies.
- Add Flavorings: Mix in the fresh orange zest and vanilla extract, distributing the citrus and aromatic flavors evenly throughout the dough.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, mixing just until the dough comes together without overworking to maintain a tender texture.
- Fold in Cranberries: Gently fold the chopped dried cranberries into the dough, ensuring they are evenly incorporated without breaking the fruit pieces.
- Chill Dough: Divide the dough in half and shape each portion into a log roughly 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour until firm, which makes slicing easier.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice and Arrange Cookies: Remove the chilled dough logs from the fridge and slice them into 1/4-inch thick rounds. Place each cookie onto the prepared baking sheets, leaving about 1 inch of space between them for slight spreading.
- Bake Cookies: Bake the cookies for 12 to 14 minutes or until the edges turn lightly golden, indicating they are perfectly baked through with a delicate crumb.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely, preventing sogginess and maintaining crispness.
Notes
- For an intensified orange flavor, add 1/4 teaspoon of orange extract to the dough along with the zest.
- These cookies freeze well; store them in an airtight container for up to 3 months to enjoy later.
- For a festive touch, dip half of each cooled cookie in melted white chocolate and allow them to set before serving.
