Cranberry Orange Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/4 cup granulated sugar, for sprinkling
Directions:
1. Preheat oven to 325°F (165°C).
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Mix in the orange zest and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chopped dried cranberries evenly throughout the dough.
7. Turn the dough onto a lightly floured surface and roll it out to about 1/2 inch thickness.
8. Cut into desired shapes using cookie cutters and place on an ungreased baking sheet.
9. Sprinkle the tops with granulated sugar for a subtle crunch and sweetness.
10. Bake for 18-22 minutes, or until the edges are lightly golden.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use fresh orange zest for a brighter, more vibrant citrus flavor.
Chill the dough for 30 minutes before rolling for cleaner cookie shapes and better texture.