Description
Delicious orange cranberry shortbread cookies with a buttery texture.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup dried cranberries, chopped
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, cream the softened butter and powdered sugar until smooth.
- Add the flour, orange zest, vanilla extract, and salt. Mix until combined.
- Fold in the chopped cranberries.
- Shape the dough into a log and wrap it in plastic wrap. Chill for 1 hour.
- Slice the chilled dough into 1/4-inch thick rounds.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Can substitute dried cranberries with other dried fruits.
- Chilling the dough is essential for proper slicing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Orange Cranberry Shortbread Cookies