Description
Buttery, crumbly shortbread cookies infused with bright orange zest and studded with sweet-tart dried cranberries.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup dried cranberries, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the orange zest.
- Gradually add the flour and salt, mixing until just combined. Fold in the dried cranberries.
- Shape the dough into a log, wrap in plastic, and chill for 30 minutes. Slice into 1/4-inch rounds and place on the baking sheet.
- Bake for 18-22 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.