Description
These Orange Cranberry Shortbread Cookies are a delightful treat with a perfect balance of citrusy zest and sweet cranberries. The buttery shortbread melts in your mouth, making these cookies a favorite for holiday gatherings or any time you crave a flavorful dessert.
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest (about 2 oranges)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Add Flavorings: Mix in the vanilla extract and orange zest.
- Incorporate Dry Ingredients: Add the flour and salt, mixing until just combined. Stir in the chopped dried cranberries.
- Shape and Chill Dough: Divide the dough, shape into logs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Bake: Preheat oven, slice chilled dough, place on baking sheets, and bake until edges are golden.
- Cool and Serve: Cool on the pan before transferring to a wire rack to cool completely.
Notes
- You can drizzle or dip the cooled cookies in white chocolate for an elegant finish.
- Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
