Description
Buttery shortbread cookies with tart cranberries and bright orange zest.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup dried cranberries, finely chopped
- 1 tablespoon orange zest
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the softened butter, chopped cranberries, and orange zest to the bowl.
- Mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Press the dough together until it forms a cohesive ball.
- On a lightly floured surface, roll out the dough to about 1/2 inch thickness.
- Cut out shapes using cookie cutters or slice into bars.
- Place the cookies on the prepared baking sheets.
- Bake for 18-22 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a smoother dough, you can chill it for 30 minutes before rolling.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American