Description
Crisp, citrus-scented shortbread cookies with tart dried cranberries and bright orange zest, creating a refined treat.
Ingredients
Scale
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 3/4 cup (90 g) powdered sugar, sifted
- 1 cup (227 g) unsalted butter, room temperature
- 1/4 tsp fine sea salt
- Zest of 2 oranges (about 2 tbsp), finely grated
- 1 tsp pure vanilla extract
- 3/4 cup dried cranberries, coarsely chopped
- 2 tbsp turbinado or coarse sugar for sprinkling (optional)
Instructions
- Prepare and chill: Line two baking sheets with parchment. In a bowl, whisk flour and salt until evenly blended.
- Cream butter and sugar: Beat butter and powdered sugar until light and pale, then add vanilla and orange zest.
- Combine dry and wet: Fold the flour mixture into the creamed butter until just incorporated.
- Add cranberries: Gently fold in the chopped dried cranberries until distributed in the dough.
- Shape the dough: Form into a log or press into a disk, wrap tightly and chill for at least 1 hour.
- Slice and finish: Preheat oven to 325°F (160°C), slice dough into 1/4-inch rounds, arrange on sheets, and sprinkle with sugar.
- Bake: Bake for 12–15 minutes until edges are golden and centers remain pale. Transfer to a rack to cool.
Notes
Chill the dough thoroughly for crisp edges and use finely grated zest for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg