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Cranberry Orange Shortbread Cookies

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Buttery shortbread cookies brightened with orange zest and studded with chewy dried cranberries—elegant, zesty, and perfect for holidays or tea time.

Ingredients

1 cup unsalted butter, softened

½ cup granulated sugar

2 cups all-purpose flour

¼ teaspoon salt

Zest of 1 large orange (about 1 tablespoon)

½ teaspoon vanilla extract

½ cup dried cranberries, chopped if large

Optional: additional granulated sugar for sprinkling

Instructions

  1. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
  2. Cream together softened butter and sugar until pale and fluffy.
  3. Mix in orange zest and vanilla extract.
  4. Stir in flour and salt until just combined.
  5. Fold in dried cranberries until evenly distributed, without overworking the dough.
  6. Shape dough into a 2-inch diameter log. Chill for 30 minutes until firm.
  7. Slice chilled dough into ¼-inch rounds. Arrange on baking sheets, 1 inch apart. Optionally sprinkle tops with sugar.
  8. Bake for 15–18 minutes until edges are lightly golden.
  9. Cool on pan for 5 minutes, then transfer to wire rack to cool completely.

Notes

Add finely chopped rosemary or thyme for a herbal note.

Swap orange zest with lemon or lime zest for variation.

Drizzle with orange glaze after baking for added sweetness.

Use toasted nuts or white chocolate chips instead of or with cranberries.

Freeze baked cookies for up to 2 months—thaw at room temperature.

Nutrition

Find it online: https://yumntasty.com/cranberry-orange-shortbread-cookies/