Orange Cranberry Shortbread Cookies
Delightful cookies blending zesty orange and sweet cranberries, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it’s room temperature for easier creaming.
- 1/2 cup granulated sugar Adds sweetness.
- 1/4 cup powdered sugar For smoothness.
- 2 teaspoons vanilla extract Enhances flavor.
- 2 cups all-purpose flour Use properly measured flour.
- 1/4 teaspoon salt Balances sweetness.
Add-Ins
- 1/2 cup dried cranberries, chopped Adds tartness and color.
- 1 none zest of 1 orange Infuses dough with citrus aroma.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, approximately 3-5 minutes.
- Mix in the vanilla extract and orange zest.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped cranberries gently.
Baking
- Roll the dough into balls, about one inch in diameter, and place them on a parchment-lined baking sheet.
- Flatten the balls slightly with the bottom of a glass.
- Bake for 12-15 minutes until the edges are golden.
- Let the cookies cool on a wire rack.
Notes
Serve with tea or coffee. Lightly dust with powdered sugar for presentation. Common mistakes include using cold butter and overbaking cookies.