Cranberry Orange Shortbread Cookies
Delicious shortbread cookies infused with the flavors of orange and cranberry, perfect for the holiday season.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 38-40 minutes
- Yield: 24-30 cookies 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1/4 cup chopped toasted almonds
- 1/2 cup dried cranberries
- Zest of 1 orange
Instructions
- Chop the toasted almonds and dried cranberries, and set them aside.
- Mix the butter, powdered sugar, salt, and almond extract in a mixing bowl until light and creamy.
- Add the orange zest and flour, and mix until the dough comes together.
- Add the almonds and cranberries, and mix until everything is incorporated.
- Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Slice the log into 1/2-inch thick rounds and place them on a baking sheet.
- Bake at 300°F for about 18-20 minutes or until lightly golden.
Notes
These cookies are best served fresh but can be stored in an airtight container for up to a week. For an extra touch, roll the cookies in granulated sugar before baking.
Nutrition
- Calories: 120
- Sugar: 6
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 1
- Cholesterol: 10