Description
Delightfully elegant cookies combining buttery shortbread with zesty orange and tart cranberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup powdered sugar
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- Zest of 1 large orange
- 1 cup dried cranberries, finely chopped
- 1 cup powdered sugar (for glaze, optional)
- 2 tablespoons orange juice (for glaze, optional)
Instructions
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Sift together flour and salt. Gradually add this dry mixture to the creamed butter, mixing until just combined. Fold in the orange zest and finely chopped cranberries.
- Turn the dough onto a lightly floured surface, shaping it into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and slice into ¼-inch thick rounds. Place on the prepared baking sheet.
- Bake for 12-15 minutes, until the edges begin to golden.
- Allow to cool on the baking sheet before transferring to a wire rack. For the glaze, whisk together powdered sugar and orange juice, then drizzle over cooled cookies.
Notes
For added sophistication, serve the cookies with Earl Grey tea. Store in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg