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.
Prep Time15 minutes mins
Cook Time12 minutes mins
Chill time4 hours hrs
Total Time4 hours hrs 27 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 236kcal
- 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
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.
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.
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