Description
Cranberry orange shortbread cookies with a rich flavor and crumbly texture.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- Zest of 1 orange
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream the butter and powdered sugar until light and fluffy.
- Mix in the orange zest and vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries.
- Shape the dough into a log and wrap in plastic wrap. Chill for at least 30 minutes.
- Slice the chilled dough into 1/4-inch thick cookies.
- Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool on a wire rack before serving.
Notes
- For a variation, add 1/2 teaspoon of almond extract.
- For a decorative touch, drizzle with melted white chocolate.
- Store in an airtight container for up to one week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cranberry orange shortbread cookies, shortbread cookie recipe, holiday cookies