Here’s a recipe for Cranberry Orange Shortbread Cookies. These cookies have a delightful combination of tart cranberries and zesty orange, making them perfect for the holidays or anytime you want a sweet treat.
Cranberry Orange Shortbread Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp orange zest (about 1 large orange)
- 1/2 cup dried cranberries, chopped
- 1-2 tbsp orange juice (optional, for dough consistency)
- Optional glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp orange juice
Instructions:
- Prep the Ingredients:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Dough:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and orange zest, mixing well.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this to the butter mixture, mixing until combined.
- Fold in the chopped dried cranberries.
- If the dough is too crumbly, add 1-2 tablespoons of orange juice to help it come together.
- Shape the Cookies:
- Turn the dough out onto a lightly floured surface. Roll the dough into a log shape, about 2 inches in diameter.
- Wrap the dough log in plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Bake the Cookies:
- Once the dough is firm, slice it into 1/4-inch thick rounds.
- Place the rounds on the prepared baking sheet, about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional Glaze:
- If you’d like, mix the powdered sugar and orange juice to make a glaze.
- Drizzle the glaze over the cooled cookies and let it set before serving.
- Serve & Enjoy:
- These cookies are perfect with a cup of tea or coffee!
