Cranberry Orange Shortbread Cookies
Indulge in these Cranberry Orange shortbread cookies Easy recipe uses simple tech for delicious holiday treats Try these shortbread cookies now
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 ¼ cups all-purpose flour
- ¾ cup dried cranberries, coarsely chopped
- 2 tablespoons orange zest, from about 2 large oranges
- ½ teaspoon orange extract (optional)
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add the flour and salt, mixing until just combined. Be careful not to overmix.
- Stir in the dried cranberries and orange zest (and orange extract, if using).
- Shape the dough into a log, wrap in plastic wrap, and chill for at least 30 minutes.
- Slice the chilled dough into ¼-inch thick rounds and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool completely on the baking sheet before transferring to a wire rack.