Description
Delightful cranberry orange shortbread cookies that blend buttery richness with tart cranberries and zesty orange for a perfect treat.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup powdered sugar
- Zest of 1 large orange
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped if large
- Optional: additional sugar for sprinkling
Instructions
- Beat the softened butter and powdered sugar together on medium speed until light and fluffy, about 3-5 minutes.
- Incorporate the orange zest and vanilla extract, mixing until evenly distributed.
- Add flour and salt gradually, mixing at low speed until just combined.
- Fold in the cranberries gently to ensure even incorporation.
- Form the dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Slice the dough into 1/4-inch rounds.
- Sprinkle a small amount of sugar on top of each cookie if desired.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week. For long storage, freeze wrapped individually for up to three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, cranberry, orange, dessert, holiday treats