Cranberry Orange Shortbread Cookies
Delight in the tangy sweetness of cranberries combined with zesty orange in these tender shortbread cookies, perfect for any gathering or quiet afternoon at home.
Ingredients
Cookie Base
- 2 cups all-purpose flour Forms the base of the cookies.
- 1/2 cup cornstarch Creates a light, delicate crumb.
- 1/2 tsp salt Balances sweetness.
- 1 cup unsalted butter, softened Adds richness and creamy texture.
- 1/2 cup powdered sugar Provides sweetness and smooth texture.
- 1 tsp vanilla extract Elevates overall flavor.
- Zest of 1 orange Introduces vibrant citrus aroma.
Mix-ins
- 1/2 cup dried cranberries, chopped Offers chewy texture and tartness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, and salt.
- In a separate bowl, beat the softened butter and powdered sugar together until smooth and creamy.
- Stir in the orange zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in the chopped dried cranberries.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Gently press each ball down with a fork to flatten slightly.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack.
Notes
For optimal flavor, chill the dough before baking. Ensure butter is softened, but not melted; avoid overmixing the dough.