Description
A delightful treat combining the sweetness of cranberries and zest of oranges in a buttery shortbread.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and powdered sugar until fluffy.
- Mix in the vanilla extract and orange zest.
- Whisk together the flour and salt, then gradually add to the butter mixture to form a soft dough.
- Fold in the chopped dried cranberries.
- Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Slice the chilled dough into 1/4-inch rounds and place on the baking sheet.
- Bake for 12-15 minutes or until lightly golden on the edges. Let cool before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 120 per cookie
- Sodium: 30 mg
- Protein: 1 g