Description
Delightfully buttery and crisp, these Cranberry Orange Shortbread Cookies are infused with zesty orange and studded with sweet dried cranberries. Perfect for any occasion, they offer a refreshing twist on traditional shortbread. Enjoy them warm or at room temperature!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (freshly grated)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
- 1/2 cup chopped pecans or walnuts (optional)
- Extra powdered sugar for dusting (optional)
Instructions
- Cream together the softened unsalted butter and powdered sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Mix in the vanilla extract and freshly grated orange zest until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter and sugar mixture in batches, mixing on low speed.
- Fold in the chopped dried cranberries and, if using, the chopped pecans or walnuts with a spatula.
- Shape the dough into a log (about 2 inches in diameter), wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds.
- Place the sliced cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for a sweet finish.
- Arrange the cookies on a serving platter and enjoy!
Notes
- For a more intense orange flavor, you can increase the amount of orange zest.
- Feel free to substitute the dried cranberries with other dried fruits like cherries or apricots.
- These cookies can be stored in an airtight container for up to a week or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes