Cranberry Orange Shortbread Cookies
These moist and delicious shortbread cookies are perfect for cookie exchange parties and holiday get togethers.
Servings 24 cookies
Cost 7
Ingredients
- 1 cup salted butter room temperature
- 1/2 cup powdered sugar
- 2 cups all purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup fresh cranberries rough chopped
- 1 1/2 tablespoons sugar
- zest from one orange
Instructions
- Using stand or hand mixer, cream butter and powdered sugar together until well blended.
- Add flour and vanilla and mix until just blended.
- Rough chop cranberries (I use a mini food chopper for this) then mix with 1 1/2 tablespoons sugar.
- Fold chopped cranberries into cookie dough mixture and add fresh orange zest.
- On a lightly floured surface, roll dough into a log shape, then wrap in plastic wrap.
- Place in freezer for about 30 minutes.
- Remove from freezer, unwrap the dough log and using a sharp knife, cut into 1/4" slices.
- Put cookies on a parchment lined baking sheet.
- Place in 325 degree oven and bake for 10-12 minutes or until very lightly browned.
- Remove from oven and place cookies on wire baking rack to cool.