Description
Cranberry orange shortbread cookies are a delightful treat with a perfect balance of tart and sweet flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the butter and powdered sugar until light and fluffy.
- Add the vanilla extract and orange zest, mixing well.
- Gradually add the flour and salt, mixing until combined.
- Fold in the chopped cranberries.
- Shape the dough into logs, wrap in plastic, and chill for 30 minutes.
- Slice the logs into 1/4-inch rounds and place them on a baking sheet.
- Bake for 12-15 minutes or until the edges are golden.
- Cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- These cookies can be frozen for up to 3 months.
- Roll the dough in chopped nuts for added texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cranberry orange shortbread cookies