Cranberry Orange Shortbread Cookies
Buttery cranberry orange shortbread cookies with vibrant zest and dried cranberries make the ultimate holiday treat. Easy to prep, slice, and bake for a festive addition to your dessert table!
Servings: 20 cookies
Ingredients
- 1 cup butter softened at room temperature
- 3/4 cup powdered sugar confectioners’ sugar
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup pistachios roughly chopped
- 1/2 cup dried cranberries roughly chopped
- 2 cups all-purpose flour
- 1/4 tsp salt
Instructions
- In a bowl, mix the softened butter, powdered sugar, orange zest and extracts. Beat until the mixture is creamy and smooth.
- Add the flour, salt, pistachios and cranberries all at once to the creamed mixture. Mix gently until the dough comes together, being careful not to overwork it.
- Place the dough on plastic wrap and shape it into a uniform cylinder, about 10-12 inches in length.
- Wrap the cylinder in the plastic wrap and freeze for at least 3 hours or overnight.
- Preheat the oven to 350°F.
- Remove the dough from the freezer and let it sit for a few minutes to soften slightly for easier slicing.
- Using a sharp knife, cut the dough into slices approximately 1/2 inch thick.
- Arrange the slices on a baking sheet lined with parchment paper, leaving space between each one.
- Bake for 10-12 minutes or until the cookies are just set. Do not over bake them.
Nutrition
Serving: 1SERVING | Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 66mg | Potassium: 48mg | Fiber: 1g | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 1mg