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Cranberry Shortbread Cookies

Deliciously rich and crumbly cookies with bursts of tart cranberries and fragrant orange zest, perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Room temperature is ideal; preferably use Kerrygold for rich flavor.
  • 1/2 cup powdered sugar Sifted to avoid lumps.
  • 2 cups all-purpose flour Recommended: King Arthur Flour for consistent results.
  • 1/4 teaspoon salt Omit if using salted butter.
  • 1/2 teaspoon vanilla extract Pure vanilla extract is preferable.
  • 1/2 cup dried cranberries, chopped Organic cranberries can be used for an extra health boost.
  • 1 zest of orange For that fragrant citrus note.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter and powdered sugar in a mixing bowl until light and fluffy, about 3-5 minutes.
  3. Gradually add in the flour and salt, mixing until just combined.
  4. Stir in the vanilla extract, dried cranberries, and orange zest until the dough comes together.
  5. Chill the dough in the refrigerator for about 30 minutes.
  6. Roll the chilled dough into a log shape (about 2 inches in diameter) and slice into rounds, about 1/4 to 1/2 inches thick.
  7. Place the cookie slices onto the prepared baking sheet, leaving space between them.
  8. Bake for 12-15 minutes or until the edges are lightly golden.
  9. Allow the cookies to cool on a wire rack before serving.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well for up to three months.