How To Make Cranberry Orange Shortbread Cookies
Buttery, melt-in-your-mouth shortbread cookies with a burst of tart cranberry and citrusy orange flavor.
Serves:
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries
- 1 tbsp orange zest
Instructions
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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In a large bowl, cream together butter and sugar until light and fluffy. Stir in vanilla extract.
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In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture and mix until just combined.
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Fold in dried cranberries and orange zest.
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Roll the dough into 1-inch balls and place onto the lined baking sheet, spacing them about 2 inches apart.
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Flatten each cookie slightly with the bottom of a glass.
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Bake for 12-15 minutes, or until the edges are lightly golden.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
- Calories : 481kcal
- Total Fat : 31g
- Saturated Fat : 19g
- Cholesterol : 81mg
- Sodium : 152mg
- Total Carbohydrates : 50g
- Dietary Fiber : 2g
- Sugar : 19g
- Protein : 4g
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