Soft, buttery shortbread cookies loaded with cranberries and orange zest
Servings 15cookies
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Chill Time 1 hourhr
Total Time 1 hourhr35 minutesmins
Ingredients
1cupUnsalted butter, softened
3/4cupPowdered sugar
1 1/2cupsAll purpose flour
1/4cupCornstarch
1tspSalt
1/4cupFresh squeezed orange juice
2-3tbspFresh orange zest
1/2cupDried cranberries
Instructions
In a medium mixing bowl combine the flour, cornstarch, orange zest, and salt, set aside.
In the bowl of a stand or hand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and fluffy, 3-4 minutes. Mix in the orange juice and zest.
Slowly add in the flour mixture, mix until combined. Gently fold in the dried cranberries.
Transfer the dough onto a large piece of plastic wrap, shape and roll into a log, about 2" wide*. Refrigerate for 1 hour. Once chilled, remove the dough from the fridge, allow to set at room temperature for 5 minutes and slice into 1/4" slices.
Preheat oven to 350 degrees F. Transfer the slices to a parchment lined baking sheet. Bake at 350 for 6-8 minutes. The cookies will still be soft, allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack.
Notes
*You can also roll this dough out to a 1/4" and cut using a cookie cutter, instead of slicing as a roll.