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Cranberry Orange Shortbread Cookies

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: About 24 cookies 1x
  • Category: Dessert, Holiday Treat
  • Cuisine: American

Description

These Cranberry Orange Shortbread Cookies are buttery, tender, and bursting with bright citrus flavor and tangy cranberries. Perfect for holiday treats or an elegant tea-time snack, they’re easy to make and even easier to enjoy!

Ingredients

Units Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • Zest of 1 orange
  • 1/2 cup dried cranberries, finely chopped
  • Optional: 1/4 cup granulated sugar (for coating the cookies)

Instructions

1. Cream the Butter and Sugar:

  1. In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
  2. Mix in the vanilla extract and orange zest until combined.

2. Add the Dry Ingredients:

  1. Gradually add the flour and salt to the butter mixture, mixing until just combined.
  2. Fold in the chopped dried cranberries.

3. Shape the Dough:

  1. Divide the dough in half and shape each portion into a log about 2 inches in diameter.
  2. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.

4. Preheat the Oven:

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

5. Slice and Bake:

  1. Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds.
  2. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
  3. Bake for 12-15 minutes, or until the edges are lightly golden.

6. Cool and Serve:

  1. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  2. For a festive touch, roll the edges of the cookies in granulated sugar before baking, or drizzle with an orange glaze after cooling.

Notes

  • Make Ahead: The dough can be made ahead and frozen for up to 3 months. Slice and bake directly from frozen, adding a couple of extra minutes to the baking time.
  • Fresh Cranberries: If using fresh or frozen cranberries, chop them finely and pat dry before adding to the dough.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://recipe.ukfinda.com/cranberry-orange-shortbread-cookies/