Description
Buttery, tender shortbread cookies flavored with bright orange zest and studded with tart dried cranberries, perfect for holidays or tea time.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup dried cranberries, chopped
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter and powdered sugar until light and creamy.
- Mix in orange zest and vanilla extract until combined.
- Add flour and salt, mixing just until a soft dough forms.
- Fold in the dried cranberries evenly.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Gently flatten each ball with the bottom of a glass.
- Bake for 18–22 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake; shortbread should remain pale.
- Chilling the dough for 20 minutes helps prevent spreading.
- Cookies can be dipped halfway in melted chocolate for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American