Description
These Orange Cranberry Shortbread Cookies are a delightful holiday treat featuring buttery, tender shortbread infused with vibrant orange zest and studded with tangy dried cranberries. Perfectly crisp on the edges and melt-in-your-mouth soft inside, these cookies are easy to prepare and ideal for festive gatherings or everyday indulgence.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest (about 2 oranges)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy to create a smooth base for the dough.
- Add Flavorings: Stir in the vanilla extract and orange zest, ensuring they are evenly distributed throughout the butter mixture for a bright, citrusy flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the mixture, mixing just until combined to avoid overworking the dough, which keeps the cookies tender.
- Fold in Cranberries: Gently stir in the finely chopped dried cranberries, evenly dispersing them throughout the dough for bursts of tartness in every bite.
- Chill the Dough: Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough, making it easier to slice.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Slice Cookies: Remove the chilled dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the slices about 1 inch apart on the prepared baking sheets, allowing room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges just begin to turn golden, signaling they are perfectly baked.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set up properly and maintain their shape.
Notes
- For an elegant touch, drizzle or dip the cooled cookies in melted white chocolate.
- Store cookies in an airtight container at room temperature for up to 1 week to preserve freshness.
- These cookies can also be frozen for longer storage; thaw completely before serving.
