Festive Cranberry Orange Shortbread Cookies
These delightful festive cranberry orange shortbread cookies are a perfect treat for the holidays, boasting a buttery texture and a zesty, fruity flavor.
Equipment
- Large bowl
- Electric mixer
- Plastic wrap
- Baking sheets
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1/2 cup dried cranberries finely chopped
- 1 tablespoon orange zest
Instructions
Preparation
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract, orange extract, and salt until well combined.
- Gradually add the all-purpose flour, mixing on low speed until just combined.
- Fold in the finely chopped dried cranberries and orange zest until evenly distributed.
- Divide the dough in half, shape into logs, wrap in plastic, and refrigerate for at least 1 hour until firm.
Baking
- Preheat oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Slice dough into 1/4-inch thick rounds and place 1 inch apart on baking sheets.
- Bake for 15-18 minutes until edges are lightly golden, and centers are still pale.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Storage
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer.
Notes
For best results, ensure butter is truly softened for easy creaming. Chilling the dough sufficiently is crucial for easy slicing and to prevent spreading during baking. These cookies are perfect for holiday gifts or festive gatherings.