Description
Buttery shortbread with cranberries and vibrant orange zest.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
- 1 cup dried cranberries, chopped
- 1 teaspoon almond extract, optional
- Extra powdered sugar for dusting, optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 3–4 minutes.
- Mix in the vanilla extract and almond extract (if using) with the butter mixture.
- In another bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Gently fold in the orange zest and chopped dried cranberries using a spatula or wooden spoon. Avoid overmixing to maintain texture.
- Turn the dough onto a lightly floured surface, shape into a log or rectangle (about 1 inch thick), wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Once chilled, slice the dough into 1/4 inch thick rounds and place them on the prepared baking sheet with space between each cookie.
- Bake in the preheated oven for 12–15 minutes or until the edges are lightly golden. Baking times may vary, so monitor closely.
- Remove the cookies from the oven and let cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely. Dust with extra powdered sugar if desired before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Cozy Cranberry Orange Shortbread