Description
Buttery shortbread cookies brightened with fresh orange zest and dotted with sweet-tart dried cranberries, perfect for holiday baking.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1 tbsp orange zest
- 2 tbsp orange juice
- 1 tsp vanilla extract
- 1/2 cup dried cranberries, finely chopped
- Pinch of salt
Instructions
- In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
- Mix in the orange zest, orange juice, and vanilla extract.
- Add the flour and salt, mixing until just combined.
- Fold in the chopped dried cranberries.
- Shape the dough into a log (about 2 inches thick), wrap in plastic wrap, and refrigerate for at least 1–2 hours.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice chilled dough into 1/4-inch rounds and place on the baking sheet.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Cool on a wire rack before serving.
Notes
- For a stronger orange flavor, add an extra teaspoon of zest.
- Chill the dough well to ensure clean slicing and perfect cookie shape.
- Cookies can be frozen before or after baking.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American