Cranberry Orange Shortbread
Delightful shortbread cookies blending tart cranberries and bright orange zest, perfect for festive gatherings and cozy tea times.
Ingredients
Shortbread Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 2 teaspoons orange zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until fluffy.
- Mix in the vanilla extract and orange zest until well combined.
- Gradually add the all-purpose flour and salt, mixing until the dough forms.
- Fold in the chopped dried cranberries until evenly distributed.
- Shape the dough into logs, about 1.5 inches in diameter.
- Wrap the logs in plastic wrap and chill in the refrigerator for at least 30 minutes.
Baking
- Slice the chilled dough into 1/4-inch thick rounds and place them on a baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let them cool completely on a wire rack before serving.
Notes
Serve cookies elegantly arranged on a platter, and pair them with tea or coffee. For added sweetness, drizzle with a light glaze made from powdered sugar and orange juice.