Cranberry Orange Shortbread Cookies
Buttery cranberry orange shortbread cookies with vibrant zest and dried cranberries make the ultimate holiday treat.
Equipment
- mixing bowl
- Sharp knife
- baking sheet
- Plastic Wrap
- parchment paper
Ingredients
- 1 cup butter softened at room temperature
- ¾ cup powdered sugar confectioners’ sugar
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup pistachios roughly chopped
- ½ cup dried cranberries roughly chopped
- 2 cups all-purpose flour
- ¼ teaspoon salt
Instructions
- In a bowl, mix the softened butter, powdered sugar, orange zest and extracts. Beat until the mixture is creamy and smooth.
- Add the flour, salt, pistachios and cranberries all at once to the creamed mixture. Mix gently until the dough comes together, being careful not to overwork it.
- Place the dough on plastic wrap and shape it into a uniform cylinder, about 10-12 inches in length.
- Wrap the cylinder in the plastic wrap and freeze for at least 3 hours or overnight.
- Preheat the oven to 350°F.
- Remove the dough from the freezer and let it sit for a few minutes to soften slightly for easier slicing.
- Using a sharp knife, cut the dough into slices approximately ½ inch thick.
- Arrange the slices on a baking sheet lined with parchment paper, leaving space between each one.
- Bake for 10-12 minutes or until the cookies are just set. Do not over bake them.
Notes
These cookies are a perfect festive addition to your dessert table.
Nutrition
Serving: 1cookieCalories: 130kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 12mgSodium: 66mgPotassium: 48mgFiber: 1gSugar: 7gVitamin A: 155IUVitamin C: 0.4mgCalcium: 7mgIron: 1mg
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