Cozy Cranberry Orange Shortbread (Print)
Buttery shortbread with cranberries and vibrant orange zest.
# Ingredients:
→ Main Ingredients
01 -
1 cup unsalted butter, softened
02 -
1 cup powdered sugar
03 -
1 cup all-purpose flour
04 -
1 teaspoon salt
05 -
1 teaspoon vanilla extract
06 -
1 tablespoon orange zest (from about 1 orange)
07 -
1 cup dried cranberries, chopped
08 -
1 teaspoon almond extract, optional
09 -
Extra powdered sugar for dusting, optional
# Directions:
01 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 3–4 minutes.
03 -
Mix in the vanilla extract and almond extract (if using) with the butter mixture.
04 -
In another bowl, whisk together the all-purpose flour and salt.
05 -
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
06 -
Gently fold in the orange zest and chopped dried cranberries using a spatula or wooden spoon. Avoid overmixing to maintain texture.
07 -
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.
08 -
Once chilled, slice the dough into 1/4 inch thick rounds and place them on the prepared baking sheet with space between each cookie.
09 -
Bake in the preheated oven for 12–15 minutes or until the edges are lightly golden. Baking times may vary, so monitor closely.
10 -
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.