Description
Delight in these Cranberry Orange Shortbread Cookies, a perfect blend of buttery richness, zesty orange, and tangy dried cranberries. These cookies are crisp, lightly sweetened, and ideal for holiday treats or everyday snacking.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup dried cranberries, chopped
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar using a mixer until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Flavorings: Stir in the orange zest and vanilla extract until fully incorporated, which adds aromatic citrus and sweet vanilla notes to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt and prepare the dry mixture.
- Mix Dry with Wet: Gradually add the dry ingredients to the wet mixture, gently mixing until just combined to avoid overworking the dough and keep the cookies tender.
- Fold in Cranberries: Gently fold the chopped dried cranberries into the dough, distributing them evenly without crushing.
- Shape Dough: Roll the cookie dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap to maintain shape and prevent drying out.
- Chill Dough: Refrigerate the wrapped dough for at least 1 hour, or until firm, which helps in slicing neat rounds and improves texture during baking.
- Slice and Arrange: Remove the dough from the fridge and slice it into 1/4-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, until the cookie edges turn lightly golden, indicating they are perfectly baked through.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely, ensuring they firm up and develop the ideal texture.
Notes
- For more intense orange flavor, increase the orange zest to 1.5 tablespoons.
- Ensure butter is softened but not melted for optimal creaming with sugar.
- Do not overmix once flour is added to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; slice the dough and freeze before baking for fresh cookies anytime.
