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Cranberry Orange Shortbread Cookies

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Cranberry Orange Shortbread Cookies are buttery, tender cookies with bursts of sweet‑tart dried cranberry and bright orange zest. Their delicate crumb and festive flavor make them perfect for holiday baking, cookie swaps, or pairing with tea or coffee.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all‑purpose flour
  • 1/4 cup cornstarch (optional, for extra tenderness)
  • 1/2 cup dried cranberries, finely chopped
  • 1 tablespoon fresh orange zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Cream the softened butter and powdered sugar together in a large bowl until smooth and fluffy.
  2. Mix in the orange zest, vanilla extract, and salt until combined.
  3. Gradually add the flour and cornstarch (if using), mixing until a soft dough forms.
  4. Fold in the finely chopped dried cranberries.
  5. Shape the dough into a log, wrap it in plastic wrap, and chill for at least 1 hour until firm.
  6. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
  7. Slice the chilled dough into 1/4‑inch thick rounds and place them on the prepared baking sheet.
  8. Bake for 12–15 minutes, or until the edges are just lightly golden.
  9. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Dip half of each cookie in melted white chocolate for a festive finish.
  • Add chopped pistachios for color and crunch.
  • Swap cranberries for dried cherries if you prefer.
  • Mix in a bit of lemon zest along with orange for extra citrus brightness.

Nutrition

Find it online: https://recipesbyliza.com/cranberry-orange-shortbread-cookies/