Cranberry Orange Shortbread Cookies
Buttery shortbread slice and bake cookies with fresh chopped cranberries and bright orange zest.
Equipment
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
Ingredients
Main Ingredients
- 1 cup salted butter softened
- ½ cup granulated sugar
- 2 cup all purpose flour
- 1 tbsp orange zest
- 1 cup fresh cranberries finely chopped and patted dry
Instructions
Cooking
- Cream. Beat the butter and sugar for 3 minutes until light.
- Mix. Stir in the flour, then fold in the zest and cranberries.
- Chill. Roll the dough into a log, wrap it, and chill for 1 hour.
- Slice. Heat the oven to 350 degrees F and cut the log into rounds about three eighths of an inch thick.
- Bake. Bake on a lined sheet for 10 to 12 minutes, until the edges are lightly golden.
- Cool. Cool for 5 minutes on the pan, then move to a wire rack.
Notes
Substitutions: Use finely chopped dried cranberries in place of fresh, using a little less.
Tips: Blot the cranberries dry and slice the chilled log with a sharp knife for clean rounds.
Storage: Keep in an airtight container at room temperature for up to one week, or freeze for up to two months.