Description
Cranberry Orange Shortbread Cookies are a delightful festive treat, combining the tartness of cranberries with the zesty flavor of orange in a buttery shortbread base.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the orange zest and vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries.
- Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Slice the chilled dough into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter cookie, you can increase the amount of powdered sugar.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to substitute dried cranberries with other dried fruits like cherries or apricots.
- Prep Time: 20 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: Cranberry Orange Shortbread Cookies, festive cookies, holiday baking