Orange Cranberry Shortbread Cookies
These orange cranberry shortbread cookies are a delightful treat with a sweet and tart flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 ¼ cup all-purpose flour
- ⅓ cup granulated sugar plus 1 tablespoon
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Wet Ingredients
- 1 stick unsalted butter cold and cut into cubes
Flavor Additions
- ¼ cup fresh cranberries finely chopped
- ½ tablespoon orange zest
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, cornstarch, and salt.
- Add cold butter cubes and mix until the mixture resembles coarse crumbs.
- Fold in cranberries and orange zest until evenly distributed.
- Shape the dough into a log about 12 inches long; wrap in plastic wrap and refrigerate for at least 30 minutes.
- Slice dough into ½-inch thick pieces and place on the baking sheet.
- Bake for 18-20 minutes until lightly golden at the edges.
Optional Glaze
- For glaze, whisk powdered sugar with orange juice until smooth; drizzle over cooled cookies.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.