Cranberry Orange Shortbread Cookies
These buttery cranberry orange shortbread cookies are bursting with tangy citrus and juicy tart cranberries in every holiday-perfect bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 1 cup Unsalted butter at room temperature
- ½ cup Granulated sugar
- 1 Orange or tangerine zest zest of one, only orange part
- 1 heaping cup Fresh cranberries coarsely chopped
- 2 cups All purpose flour
- 1 teaspoon Pure vanilla extract
Instructions
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Stir in orange zest and vanilla extract until combined.
- Add flour and mix until a soft dough forms.
- Pulse cranberries in a food processor, fold into dough.
- Divide dough, shape into 2-inch logs, wrap and chill for at least 60 minutes.
- Slice dough into ¼-inch rounds and arrange on baking sheet.
- Bake for 12-15 minutes until edges begin to turn golden.
- Cool on baking sheet for a few minutes, then transfer to wire rack.
Notes
Chill dough thoroughly to ensure perfect cookie shape. For added flair, dip one half in white chocolate after cooling.