Cranberry Orange Shortbread Cookies
Delightful cookies combining tart cranberries and zesty orange, perfect for holidays or cozy days at home.
Ingredients
Main Ingredients
- 1 cup salted butter, softened Make sure your butter is softened to room temperature.
- ½ cup sugar
- 1 ½ cups all-purpose flour
- 1 tablespoon orange zest
- 1 ½ cups fresh cranberries, chopped Use fresh cranberries for the best flavor.
Instructions
Preparation
- In a mixing bowl, cream together the softened butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Gradually mix in the flour on low speed until fully incorporated into the dough.
- Gently fold in the orange zest and chopped cranberries until evenly distributed.
- Shape the dough into a log using parchment paper, wrap it in plastic wrap, and chill in the refrigerator for 1 hour.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 3/8-inch pieces and arrange them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges turn lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies can be served plain or with a dusting of powdered sugar. Store in an airtight container at room temperature for up to a week or freeze for longer storage.