Orange Cranberry Shortbread Cookies
Easy recipe Bake best orange cranberry shortbread cookies A delightful simple shortbread techniquetech for perfect holiday treats 142 chars
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 ¼ cups all-purpose flour
- 2 tablespoons orange zest (from about 2 oranges)
- ½ cup dried cranberries, chopped
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Gradually add the flour, orange zest, vanilla extract, and salt. Mix until just combined. Do not overmix.
- Stir in the chopped dried cranberries.
- Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about ¼-inch thickness.
- Use cookie cutters to cut out desired shapes. Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until lightly golden around the edges.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
- Dust with powdered sugar, if desired.