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Cranberry Orange Shortbread Cookies

Delightful cookies bursting with the tartness of fresh cranberries and the brightness of orange zest, perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 100
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened to room temperature Ensure the butter is soft enough to leave an indentation.
  • ½ cup granulated sugar Increase for a sweeter cookie if desired.
  • 1 tablespoon orange zest (from approximately 1 orange) Adds a sunny brightness to the cookies.
  • 1 cup fresh cranberries, roughly chopped Can substitute with dried cranberries if desired.
  • 2 cups all-purpose flour Sift into the mixture.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a spacious mixing bowl, combine the softened butter and granulated sugar. Cream them together until pale and fluffy, about 2-3 minutes.
  2. Gently fold in the orange zest and vanilla extract.
  3. Add the chopped cranberries and sift in the all-purpose flour. Stir until just mixed; the dough will be soft and a little sticky.
  4. Scrape the dough onto a lightly floured surface and shape it into a log about 2 to 3 inches in diameter. Wrap it tightly in plastic wrap and chill in the refrigerator for at least an hour.
Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Once chilled, unwrap the dough and slice it into ¼-inch thick rounds. Place them on the baking sheet, leaving space for them to spread.
  3. Bake for about 12-15 minutes or until the cookies are lightly golden around the edges.
  4. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about a week. They can also be frozen for a longer shelf life.