Cranberry Orange Shortbread
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20-24 cookies
 
Ingredients
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ tsp. vanilla extract
  • ½ tsp. orange extract
  • 1 tbsp. finely grated orange zest
  • ½ tsp. salt
  • 2 cups all-purpose flour
  • ⅔ cup dried cranberries
Instructions
  1. Using a stand mixer or a bowl and a hand mixer, cream together butter and sugar. Add vanilla extract, orange extract, orange zest, and salt and mix again.
  2. Add flour to your bowl and mix to combine, then add cranberries and mix to combine.
  3. Lay out a large sheet of plastic wrap and transfer the dough to it. Form the dough into a log and tightly wrap. I usually use a second sheet of plastic wrap to fully seal.
  4. Refrigerate for at least 8 hours, ideally overnight.
  5. When ready to bake, line two baking sheets with parchment paper and preheat oven to 350 degrees Fahrenheit.
  6. Slice the cookies and place on the prepared baking sheets. They will not spread much but give them a little space in between the cookies to allow them to cook properly.
  7. Bake for 12-14 minutes until the bottoms of the cookies are golden brown and the edges appear to be set. Let cool on the baking sheets for 10 minutes before transferring to the wire rack to cool completely.
  8. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/cranberry-orange-shortbread/