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Cranberry Orange Shortbread Cookies

Delightful cookies that bridge the gap between sweet and tart, perfect for any occasion.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, room temperature Room temperature is crucial for good creaming.
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp orange zest Use fresh for best flavor.
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup dried cranberries, chopped Can substitute with white chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the room-temperature butter and powdered sugar until light and fluffy.
  3. Incorporate the vanilla extract and orange zest, mixing well.
  4. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter blend, stirring until a dough forms.
  5. Gently fold in the chopped dried cranberries to ensure they are evenly distributed.
  6. Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour.
Baking
  1. Slice the chilled log into 1/4-inch thick rounds and place them on your prepared baking sheet.
  2. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  3. After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer shelf life, freeze them wrapped in plastic and placed in a freezer bag for up to three months.