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Cranberry Orange Shortbread Cookies to Savor

Cranberry Orange Shortbread Cookies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/2 cup dried cranberries chopped
  • Zest of 1 large orange
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Add the orange zest and vanilla extract to the creamed mixture, mixing until combined.
  4. Gradually mix in the all-purpose flour and salt until just combined. Be careful not to overmix.
  5. Fold in the chopped cranberries gently, ensuring they are evenly distributed within the dough.
  6. Shape the dough into a log about 2 inches in diameter, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
  7. Once chilled, slice the log into 1/4-inch thick rounds and place them on baking sheets lined with parchment paper.
  8. Bake for 12-15 minutes, or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.