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Cranberry-Orange Shortbread Cookies
Cranberry-Orange Shortbread Cookies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
275 minutes
Delicious orange and cranberry shortbread cookies that require chilling before baking.
Ingredients:
  • 1.75 cups all-purpose flour
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon ground ginger
  • 0.75 cup unsalted butter, softened
  • 0.5 cup sugar, plus more for sprinkling
  • 2 tablespoons orange juice
  • 1.5 tablespoons grated orange zest
  • 1.5 cups dried cranberries
Instructions:
  • Combine flour, salt, baking powder, and ginger in a small bowl.
  • In a large bowl, beat the butter and 1/2 cup of sugar until light and fluffy. Add orange juice, orange zest, and vanilla extract; mix well. Gradually mix in half of the flour mixture until just combined, then add the remaining flour mixture. Gently fold in the cranberries.
  • Shape the dough into a 9x2 1/2-inch rectangular log, then wrap it in plastic wrap and refrigerate for at least 4 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 2 baking sheets with parchment paper.
  • Take the chilled dough out of the refrigerator and slice it into thin 1/4-inch pieces. Arrange the slices 1 inch apart on the baking sheets and generously sprinkle each cookie with extra white sugar.
  • Bake in the preheated oven until edges of cookies just start to brown, about 12 to 15 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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