Cranberry Orange Shortbread
Tender, buttery shortbread cookies with orange zest and dried cranberries. A holiday favorite that’s easy to make and perfect for gifting!
Ingredients
- 1/2 cup dried cranberries
- 1 1/2 cups all-purpose flour
- 10 tablespoons butter, softened
- 1/2 cup confectioners' sugar
- Finely grated zest of 1 orange
Instructions
- 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.
- Chop the cranberries. In a food processor, chopper, or by hand, chop the cranberries as finely as possible.
- 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.
- 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.
- 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
Calories: 88kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 38mgPotassium: 11mgFiber: 0.3gSugar: 4gVitamin A: 146IUVitamin C: 0.01mgCalcium: 3mgIron: 0.4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!