Cranberry Orange Shortbread Cookies
These cranberry orange shortbread cookies have all the flavors of the holidays and are easy to make with just a few ingredients.
Servings: 12 cookies
Calories: 236kcal
Ingredients
- 3/4 cup Unsalted Butter Softened
- 3/4 cup Powdered Sugar
- 1 Egg Large
- 1 Tablespoon Orange Juice From Orange
- 2 cups All Purpose Flour
- 1/4 teaspoon Salt
- 1 Tablespoon Orange Zest
- 3/4 cup Dried Cranberries
Instructions
- Using a Stand Mixer Fitted with a paddle attachment, beat the softened butter, and sugar until smooth and creamy. Add the egg and orange juice, and beat until combined.
- Add the flour, salt, and orange zest and beat until combined. Fold in the cranberries.
- Turn the dough out onto a lightly floured surface and shape into a 12 inch log or 2 6 inch logs. Approx 2 inches thick.
- Tightly wrap the logs in saran wrap (clear plastic wrap) and chill in the refrigerator for 4 hours or overnight.
- Preheat oven to 350 F. Line baking trays with parchment paper. Set Aside
- Remove plastic wrap and slice cookies 1/4" thick. Bake 12 to 14 minutes. Until lightly brown on edges and bottom. Cool for 5 minutes.
Notes
Cookies will stay fresh covered at room temp or refrigerated up to 1 week.
When slicing cookies try to get as consistent as possible or use a ruler.
You can freeze the dough logs for up to 3 months. Thaw overnight in the refrigerator overnight before slicing.
Nutrition
Serving: 1cookie | Calories: 236kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 56mg | Potassium: 39mg | Fiber: 1g | Sugar: 13g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
