Description
These Cranberry Orange Shortbread Cookies are a delightful treat with a perfect balance of buttery richness, tangy cranberries, and zesty orange flavor. These slice-and-bake cookies are perfect for the holiday season or any time you crave a citrusy sweet indulgence.
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 3/4 cup dried cranberries, finely chopped
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until smooth and fluffy.
- Add Flavors: Mix in the vanilla extract and orange zest.
- Incorporate Dry Ingredients: Gradually add the flour and salt, mixing just until combined. Fold in the chopped dried cranberries.
- Shape and Chill: Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat and Slice: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and place them on the baking sheet about 1 inch apart.
- Bake: Bake for 12 to 14 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, drizzle with a simple orange glaze made from powdered sugar and orange juice.
- These cookies also freeze well after baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
