Description
A delightfully simple recipe for Cranberry Orange Shortbread Cookies, perfect for holidays or any occasion. These cookies are buttery, crumbly, and bursting with festive cranberry and orange flavors.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, finely chopped
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract and salt.
- Gradually add the flour, mixing until just combined. Do not overmix.
- Stir in the chopped dried cranberries and orange zest until evenly distributed.
- Shape the dough into a log, about 1.5 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days).
- Once chilled, unwrap the dough and cut into 1/4-inch thick slices.
- Place the slices onto the prepared baking sheets, about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a more intense orange flavor, you can add a teaspoon of orange extract along with the vanilla.
- If you don’t have dried cranberries, you can substitute with chopped dried cherries or even chocolate chips.
- Store cooled cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American