Cranberry Orange Shortbread Cookies
Cranberry Shortbread: Bake these buttery, tender cookies with a bright orange zest for a delightful treat. Perfect for holidays or everyday indulgence.
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ½ cup (62.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 ¾ cups (219 g) all-purpose flour
- ½ cup (64 g) cornstarch
- ¼ teaspoon kosher salt
- 1 cup (65 g) dried cranberries, chopped
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.