Description
Indulge in the delightful combination of tart cranberries and zesty orange with these Cranberry Orange Shortbread Cookies. Perfect for holiday gatherings or as a sweet treat any time of the year, these cookies are easy to make and sure to impress with their delicate texture and vibrant flavor.
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
1 tablespoon orange zest
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup dried cranberries, chopped
Instructions
- Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the orange zest and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped dried cranberries.
- Roll the dough into a log shape, about 2 inches in diameter, and wrap in plastic wrap.
- Refrigerate for at least 1 hour, or until firm.
- Slice the dough into 1/4-inch thick rounds and place on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is crucial for maintaining the shape and preventing the cookies from spreading too much during baking.
For even baking, try to slice the dough rounds uniformly.
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes + 1 hour Chilling Time
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 36 cookies
- Calories: 120 kcal per serving
