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Cranberry Orange Shortbread Cookies

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Buttery shortbread cookies with a bright citrus twist and bursts of tart cranberry, perfect for the holidays or any time of year.

Ingredients

Scale
  • 1 cup (2 sticks / 227 g) unsalted butter, softened
  • ½ cup (62.5 g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1 ¾ cups (219 g) all-purpose flour
  • ½ cup (64 g) cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup (65 g) dried cranberries, chopped

Instructions

  1. To the bowl of a stand mixer, add butter and confectioners' sugar. Beat on medium speed until creamy.
  2. Add vanilla and orange zest. Mix until incorporated.
  3. In a separate bowl, whisk together flour, cornstarch, and salt.
  4. With the mixer on low, add in flour mixture, one cup at a time, until just combined.
  5. Gently fold in cranberries.
  6. Add dough to a lightly floured work surface and roll into a 6-inch log, about 3 inches in diameter. Wrap in plastic and seal the ends. Place the dough in the refrigerator to chill for 1 hour, or until firm.
  7. When ready, preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
  8. Slice the chilled dough into ¼-inch rounds and place on prepared baking sheets.
  9. Bake for 12–15 minutes, or until the edges are lightly golden.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a softer texture, use cornstarch. You can substitute lemon zest for orange zest if desired. If dough is too crumbly, add a tablespoon of milk or orange juice.

Nutrition

Find it online: https://www.rapidrecipes.blog/cranberry-orange-shortbread-cookies-2/