Cranberry Orange Shortbread Cookies

These cranberry orange shortbread cookies combine a buttery shortbread cookie with orange zest and sweet cranberries for a flavorful Christmas cookie is easily sliced and baked.

Prep Time: 30

Cook Time: 20

Freeze: 30

Total Time: 1 20

Servings:

Ingredients

1 cup butter , at room temperature
⅔ cup powdered sugar
zest of one orange
1 teaspoon vanilla extract
1 teaspoon orange extract
2 cups all-purpose flour
½ teaspoon fine sea salt
1 cup dried cranberries
white chocolate candy melts or white almond bark , optional

Instructions

Cream butter and sugar. In a large bowl or the bowl of a stand mixer, beat together 1 cup softened butter and 3/4 cup powdered sugar until light and fluffy. Add the orange zest, 1 teaspoon vanilla and 1 teaspoon orange extract, and mix until combined. Add 2 cups flour, 1/2 teaspoon salt and 1 cup cranberries. Mix to form a thick dough.
Chill dough. Shape the dough into a log that is approximately 2 inches in diameter. Wrap in parchment or plastic wrap and refrigerate until firm, about 1 hour.
Slice cookies. Near the end of the chilling time, preheat the oven to 325°F and line a baking sheet with parchment or silicone. Slice the cookie dough into 1/4 inch slices, and place 1/4 inch apart on the prepared baking sheet.
Bake. Bake 18-20 minutes, or until light golden brown around the edges. Remove from oven and let cool completely.
Dip in white chocolate. If desired, melt the candy melts according to the package directions. Dip each cookie into the candy melts and place on a parchment lined baking sheet to cool.

Notes

Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months.

Make ahead: This dough can be made up to a week in advance. Simply wrap the log in the wrap and store in the refrigerator until ready to use.

Nutrition