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Cranberry Orange Shortbread Cookies

A delightful combination of cranberry and orange in a melt-in-your-mouth shortbread cookie, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature
  • 1/2 cup powdered sugar For sweetness and texture
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can substitute with a gluten-free blend
  • 1/4 teaspoon salt To enhance flavor
  • 1/2 cup dried cranberries, chopped
  • 1 large orange, zest Add extra zest for more flavor
  • 1 tablespoon fresh orange juice Add more for extra citrus flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and powdered sugar until it’s light and fluffy, about 2-3 minutes.
  3. Mix in the vanilla extract, followed by the all-purpose flour and salt, stirring until the dough starts to come together.
  4. Fold in the chopped cranberries and orange zest.
Shaping and Baking
  1. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, leaving 2 inches of space between each cookie.
  2. Flatten them slightly with the bottom of a glass.
  3. Bake for approximately 12-15 minutes or until they’re lightly golden, keeping a close watch.
Cooling
  1. Let the cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container. Embrace any cracks for rustic charm.