Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- Zest of 1 orange
- 2 cups all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, cream together the softened butter, powdered sugar, and orange zest until light and fluffy.
- Gradually add the flour and salt to the butter mixture, mixing until just combined.
- Fold in the chopped dried cranberries until evenly distributed throughout the dough.
- Divide the dough in half. Shape each half into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- Unwrap the chilled dough logs and slice into rounds about 1/4-inch thick. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Once cooled, you can optionally drizzle with melted white chocolate or sprinkle with additional powdered sugar for decoration.
Enjoy your Cranberry Orange Shortbread Cookies!
