Shortbread cookie with lots of orange and cranberry flavor that is simple to slice and bake. Prior to baking, the dough must be chilled for at least 4 hours, although it can stay in the refrigerator for up to 5 days.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs 5 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 32 |
| Yield: | 32 shortbread cookies |
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground ginger
- ¾ cup unsalted butter, softened
- ½ cup sugar, plus more for sprinkling
- 2 tablespoons orange juice
- 1 ½ tablespoons grated orange zest
- 1 teaspoon vanilla extract
- 1 ½ cups dried cranberries
Instructions
- Mix together flour, salt, baking powder, and ginger in a small bowl.
- Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
- Form dough into a 9×2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
- Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 93 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 41 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Made this recipe pretty much as is. I added some left over white chocolate chips I had as I know they go well with cranberries. My goodness this recipe is very very good. Chill the dough it is a must. Also, a very sharp knife is a must. Let them rest a few minutes on the sheet before removing to cool off. Other than that they are so buttery and mild flavored that a nice cup of coffee or tea are perfect for them!!! Will absolutely make them again for the holidays as they are so bright and festive looking too!
Made as directed. I used about half sweetened dried cranberries and half unsweetened, because that’s what I had on hand. Very good. Be sure to let cool on pan before removing, otherwise they crumble.