Description
Delicious buttery shortbread cookies infused with tart cranberries and fresh orange zest, perfect for any occasion.
Ingredients
Scale
- 1 cup Butter, softened
- 1 cup Sugar (or brown sugar)
- 2 cups All-purpose flour (or gluten-free flour)
- 1 cup Dried cranberries (or fresh cranberries)
- Zest of 1 Orange
- 1 tsp Vanilla extract
Instructions
- Beat the butter and sugar until light and fluffy.
- Add the orange zest and vanilla extract, and mix well.
- Combine the flour and dried cranberries in a separate bowl, then gradually add to the butter-sugar mixture, stirring until a dough forms.
- Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 180°C (350°F).
- Slice the chilled dough into thin rounds and place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until golden brown. Let cool on the sheet.
Notes
These cookies can be made in advance and stored for up to a week or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg