Cranberry Orange Shortbread Cookies
Classic holiday flavors in a delightful shortbread cookie.
Servings: 39
Equipment
- Rubber Spatula
- Silicone Baking Mat
- Baking Sheet
Ingredients
- 1 cup unsalted butter, softened
- 1 cup confectioners' sugar
- ¾ teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 cups flour
- 1 tablespoon orange zest
- ⅔ cup sliced almonds
- ⅓ cup dried cranberries, chopped
Instructions
- Place softened butter, powdered sugar, pure vanilla extract, and salt in the bowl of a stand mixer. Beat until smooth. This takes 2 to 3 minutes.
- Turn the mixer speed to low, and gradually add flour and orange zest. Increase speed slightly and mix until a dough forms.
- Using a rubber spatula, stir in the almonds and dried cranberries.
- Using your hands, bring the dough together in a ball. Remove it from the mixing bowl and roll it into a log on a clean counter.
- Wrap the log in plastic wrap, and freeze until firm, an hour at minimum.
- Preheat oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper.
- Remove the cookie dough from the freezer. Slice it into ½-inch thick slices.
- Place the slices on a cookie sheet, at least 1-inch apart. They don't spread much. Bake for 12 - 15 minutes, just until the edges start to turn golden brown and the center is set. Check them after 10 minutes as oven temperatures can vary.
- Remove them from the oven and let them cool for 5 minutes on the baking sheet. before removing them from the cookie sheet to a cooling rack to cool completely.
- Store in an airtight container.
