Description
These Cranberry Orange Shortbread Cookies are a delightful combination of buttery, tender shortbread with a burst of tangy cranberry and bright orange flavors. Perfect for holiday gatherings or a sweet treat any time of the year.
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange zest (about 2 oranges)
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup dried cranberries, finely chopped
- 2 tablespoons granulated sugar (for rolling, optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Add Flavorings: Mix in the vanilla extract and orange zest.
- Incorporate Dry Ingredients: Gradually add the flour and salt, mixing until just combined.
- Add Cranberries: Fold in the chopped dried cranberries.
- Shape and Chill: Divide the dough in half, shape into logs, wrap in plastic, and chill for at least 1 hour.
- Preheat and Slice: Preheat oven, slice dough into rounds, and place on a baking sheet.
- Bake: Optionally roll in sugar, then bake until lightly golden.
- Cool and Serve: Let cool slightly on the sheet before transferring to a wire rack to cool completely.
Notes
- These cookies freeze well—store dough logs in the freezer and slice and bake as needed.
- You can drizzle with white chocolate for a festive touch.
- Fresh orange zest is key for the best flavor.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
