Cranberry Orange Shortbread Cookies
Deliciously buttery cookies with a delightful burst of orange and cranberry flavors, perfect for any occasion.
Servings: 24 cookies
Calories: 100kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour (250g)
- 1 cup unsalted butter, softened (227g) Make sure butter is at room temperature.
- 1/2 cup granulated sugar (100g)
- 1 tablespoon orange zest (from about 1 orange)
- 1 cup dried cranberries (150g) You can substitute with other dried fruits if desired.
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Mix in the orange zest and vanilla extract, ensuring everything is well combined.
- Gradually stir in the flour, mixing until a dough begins to form. It’s okay if the dough seems a bit crumbly.
- Carefully fold the dried cranberries into the dough, distributing them evenly.
- Turn the dough out onto a lightly floured surface. Shape it into a log, about 2 inches (5 cm) in diameter.
- Wrap the log in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
Baking
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Once chilled, slice the log into rounds about 1/4 inch thick. Place each slice on the prepared baking sheet, leaving a little space between them.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Serve with a warm cup of tea or coffee. They also make a great gift when placed in a decorative tin.