Description
A buttery, crumbly shortbread cookie infused with zesty orange and studded with sweet-tart dried cranberries, finished with a delicate dusting of sugar.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). 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 and vanilla extract.
- Gradually add the flour and salt, mixing until just combined. Fold in the dried cranberries until evenly distributed.
- Press the dough into a 9-inch round pan or shape into a log and slice into 1/2-inch thick rounds. Place on the prepared baking sheet.
- Bake for 25-30 minutes, or until the edges are lightly golden. Remove from oven and immediately sprinkle with coarse sugar while still warm.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.