Ingredients
Method
- In the bowl of a stand mixer, add softened butter and confectioners' sugar. Beat on medium speed for 2-3 minutes until creamy.
- Add vanilla extract and orange zest to the creamy mixture. Mix on low speed until fully incorporated, about 30 seconds.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and kosher salt until well combined.
- With the mixer on low speed, gradually add the whisked flour mixture to the wet ingredients, one cup at a time, until just combined and a dough forms.
- Gently fold in the chopped dried cranberries into the dough until evenly distributed throughout.
Notes
- For the best shortbread, ensure your butter is softened but still cool to the touch, not melted. This helps create that perfect crumbly texture.
- When mixing the dry ingredients into the wet, mix just until combined. Overmixing can develop gluten, leading to tougher cookies instead of tender shortbread.
- Chill the dough for at least 30 minutes before baking; this prevents spreading and helps the cookies hold their shape. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When mixing the dry ingredients into the wet, mix just until combined. Overmixing can develop gluten, leading to tougher cookies instead of tender shortbread.
- Chill the dough for at least 30 minutes before baking; this prevents spreading and helps the cookies hold their shape. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.