Cranberry Orange Shortbread Cookies
Family Recipe Book
Cranberry Orange Shortbread Cookies
Ingredients
-
1 c
unsalted butter, softened
-
1/2 c (60g)
powdered sugar
-
1 t
vanilla extract
-
1 T
orange zest (~2 oranges)
-
1/4 t
salt
-
2 c
all-purpose flour
-
1/2 c
dried cranberries, chopped
Instructions
Step 1
Cream the butter and sugar together using a stand or hand mixer on medium speed until light and fluffy, about 2 minutes.
Step 2
Add vanilla, orange zest, and salt. Beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.
Step 3
Use your hands to shape the dough into a ball. The dough will be slightly dry but will soften up as you work with it.
Step 4
Roll the dough into a log approx. 2-in in diameter, wrap tightly with cling wrap, and refrigerate for 2 hours (or overnight).
Step 5
Preheat oven to 350F. Line a half sheet baking pan with a silicone baking mat or parchment paper.
Step 6
Cut the dough into 1/4-inch to 1/2-inch slices, and place on the baking sheet about 1/2 inch apart.
Step 7
Bake for 10-12 minutes until just starting to brown on the edges.
Step 8
Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
Additional Notes
I used 280g of flour to get the dough workable.
I rolled the dough to a 3/8" thickness after refrigerating the log and then cut with cookie cutters. This required softening the dough and then popping the cookies back in the fridge for 10-15 minutes. Next time I am going to skip the log and roll the fresh dough out, and refrigerate the cookies on the sheet after they are cut.
Baked for 11 mins. Edges will get slightly brown, that is OK.
The orange flavor was not very strong. Would try increasing zest next time.
I put a lemon glaze on these, which I think was a little too lemon-y for these cookies, but they were very good and the added sweetness was nice.
I rolled the dough to a 3/8" thickness after refrigerating the log and then cut with cookie cutters. This required softening the dough and then popping the cookies back in the fridge for 10-15 minutes. Next time I am going to skip the log and roll the fresh dough out, and refrigerate the cookies on the sheet after they are cut.
Baked for 11 mins. Edges will get slightly brown, that is OK.
The orange flavor was not very strong. Would try increasing zest next time.
I put a lemon glaze on these, which I think was a little too lemon-y for these cookies, but they were very good and the added sweetness was nice.
Tags
dessert
cookies
shortbread
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