Cranberry Orange Shortbread Cookies
These cranberry orange shortbread cookies are a delightful treat, combining the tartness of cranberries with the bright flavor of orange zest. Perfect for any occasion, they are easy to make and sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2/3 cup powdered sugar
- 1 cup unsalted butter, room temperature
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and orange zest until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing until a dough forms.
- Gently fold in the chopped dried cranberries until evenly distributed throughout the dough.
- Roll the dough into a log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg