Description
A simple recipe for buttery shortbread cookies with tart cranberries and bright orange zest.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon orange zest
- 1/2 cup dried cranberries, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the orange zest.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Stir in the chopped dried cranberries.
- Shape the dough into a log about 1.5 inches in diameter. Wrap in plastic wrap and chill for at least 30 minutes.
- Slice the dough log into 1/4-inch thick rounds.
- Place the cookie rounds on the prepared baking sheet, about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a smoother dough, you can chill it for 1 hour.
- You can substitute fresh cranberries for dried, but you may need to adjust the baking time.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cranberry orange shortbread cookies, shortbread recipe, holiday cookies, citrus cookies, easy cookie recipe