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Cranberry Orange Shortbread

Lemon-flavored cookies garnished with lemon zest on a white plate.
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Tender, buttery shortbread cookies with orange zest and dried cranberries. A holiday favorite that’s easy to make and perfect for gifting!

Ingredients

Scale
  • 1/2 cup dried cranberries
  • 1 1/2 cups all-purpose flour
  • 10 tablespoons softened butter
  • 1/2 cup confectioners’ sugar
  • Finely grated zest of 1 orange

Instructions

  1. Prep the oven and pan. Position a rack in the center of the oven and preheat it to 325°F. Line a baking sheet with parchment paper or lightly grease the pan.
  2. Chop the cranberries. In a food processor, chopper, or by hand, chop the cranberries as finely as possible.
  3. Make the cookie dough. Combine the flour with the chopped cranberries in a mixing bowl. Add the softened butter, confectioners’ sugar, and orange zest. Mix until a soft dough has formed.
  4. Roll and cut out the cookies. Turn the dough out onto a lightly floured surface. Roll out the dough to a thickness of about 1/4 to 1/3 inch using a lightly floured rolling pin. Cut out with cookie cutters or cut into strips with a sharp knife.
  5. Bake the cookies. Place them on the prepared baking sheet. Prick the cookies in a few places with a fork. Bake for 20 minutes or until just lightly browned on the bottoms.

Nutrition

Find it online: https://classic-recipes.com/cranberry-shortbread-recipe/