Description
Delight in these Cranberry Shortbread Cookies, a perfect blend of buttery richness and tart dried cranberries with a hint of vanilla and optional orange zest. These crisp, tender cookies are ideal for holiday treats or anytime snacking, offering a classic shortbread texture with a festive twist.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, chopped
- Optional: 1/2 teaspoon orange zest
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and powdered sugar using a mixer until the mixture is light, fluffy, and well combined.
- Add Flavorings: Mix in the vanilla extract and, if using, the orange zest to infuse the dough with a fragrant citrus note.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing just until all ingredients are incorporated, being careful not to overmix to preserve the shortbread texture.
- Fold in Cranberries: Gently fold the chopped dried cranberries into the dough evenly distributing them without crushing.
- Chill the Dough: Divide the dough into two equal portions and roll each into a log approximately 2 inches in diameter. Wrap the logs tightly in parchment paper or plastic wrap, then refrigerate for at least 2 hours to firm up, making slicing easier.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking.
- Slice and Arrange: Remove the chilled dough logs from the refrigerator and slice each into 1/4-inch thick rounds. Place the rounds on the prepared baking sheets spaced about 1 inch apart to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges are lightly golden, indicating they are perfectly baked and crisp.
- Cool: Let the cookies cool on the baking sheet for 5 minutes post baking to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a citrusy twist, adding orange zest is optional but recommended.
- Make sure the butter is softened for easier creaming with sugar.
- Do not overmix the dough to maintain the crumbly shortbread texture.
- The dough can be chilled overnight if preferred for better flavor development.
- Store cookies in an airtight container at room temperature for up to one week.
