Cranberry Orange Shortbread Cookies
These buttery Cranberry Orange Shortbread Cookies are delicately crumbly, with bursts of tart cranberries and the fresh zing of orange zest. Perfect for gifting or savoring with a cup of tea.
Ingredients
- All-Purpose Flour: 2 cups – Forms the structure and keeps the cookies tender
- Unsalted Butter: 1 cup (cold, cut into cubes) – Gives richness and that melt-in-your-mouth texture
- Powdered Sugar: ¾ cup – Dissolves easily for a smooth, not-too-sweet bite
- Vanilla Extract: 1 teaspoon – Adds a soft warmth that ties the flavors together
- Dried Cranberries: ½ cup (finely chopped) – Adds chewiness and tart bursts
- Orange Zest: Zest from 1 large orange – Brings brightness and a citrusy aroma
- Salt: ¼ teaspoon – Balances the sweetness and enhances flavor
Instructions
- Preheat Your Equipment: No need to preheat the oven yet. Prep your tools and ingredients.
- Combine Ingredients: In a large bowl, cream the butter and powdered sugar until fluffy. Mix in vanilla extract and orange zest.
- Prepare Your Cooking Vessel: Line a baking sheet with parchment paper.
- Assemble the Dish: Mix in flour and salt until a soft dough forms. Gently fold in chopped cranberries.
- Cook to Perfection: Shape dough into two logs, wrap in plastic wrap, and chill for 1–2 hours. Preheat oven to 350°F (175°C). Slice into ¼-inch rounds and place on the sheet.
- Finishing Touches: Bake 10–12 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Serve and Enjoy: Let cool completely before serving or storing in an airtight container.
Notes
- Use cold butter to maintain structure and texture
- Chill dough thoroughly before slicing
- Optional: Sprinkle raw sugar on top before baking for extra crunch
- Dough logs can be frozen for up to 2 months
Find it online: https://dishmio.com/cranberry-orange-shortbread-cookies/