Description
Cranberry Orange Shortbread Cookies: Buttery cookies with tangy orange zest and sweet cranberries, perfect for holidays or a tea-time treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup dried cranberries, chopped
- 2 tablespoons granulated sugar (optional for topping)
Instructions
- In a large bowl, cream the butter and powdered sugar until smooth.
- Mix in the vanilla extract and orange zest.
- Gradually add the flour and salt, mixing until combined.
- Fold in the chopped dried cranberries.
- Shape the dough into a log, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool completely on a wire rack and sprinkle with granulated sugar, if desired.
Notes
- Ensure the butter is softened for easier mixing.
- Use fresh orange zest for the best flavor.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 140
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1
- Protein: 1.5g
- Cholesterol: 20mg