π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 2

Cranberry Orange Shortbread Cookies

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 4

Cranberry Orange Shortbread Cookies are sweet, buttery, and citrusy with a crumbly texture and a pleasant burst of tartness from the dried cranberries.

Ingredients :

1 cup (2 sticks / 227 g) unsalted butter, softened
Β½ cup (62.5 g) confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
1 ΒΎ cups (219 g) all-purpose flour
Β½ cup (64 g) cornstarch
ΒΌ teaspoon kosher salt
1 cup (65 g) dried cranberries, chopped

Rolls of Cranberry Orange Shortbread Cookie Dough Before and After it is cut.

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 3

Instructions :

To the bowl of a stand mixer, add butter and confectioners’ sugar. Beat on medium speed until creamy.
Add vanilla and orange zest. Mix until incorporated.
In a separate bowl, whisk together flour, cornstarch, and salt.
With the mixer on low, add in flour mixture, one cup at a time.
Gently fold in cranberries.
Add dough to a lightly floured work surface and roll into a 6-inch log, about 3 inches in diameter. Wrap in plastic and seal the ends. Place the dough in the refrigerator to chill for 1 hour, or until firm.
When ready, preheat the oven to 350Β°F. Line 2 large baking sheets with parchment paper.
Remove the dough from the refrigerator and place it onto a cutting board.
Slice into ΒΌ-inch cookies and place cookies onto a lined baking sheet about 1 inch apart.
Bake 12-14 minutes, or until lightly browned.
Let the cookies rest for 5 minutes before transferring them to a wire rack to cool.

π€ππ―πžπ«π­π’π¬πžπ¦πžπ§π­ 5

Leave a Comment