Cranberry Orange Shortbread Cookies
Delightful cookies with a combination of tart cranberries and refreshing orange zest.
Ingredients
Butter Mixture
- 1.5 cup salted butter room temperature
- 1 cup granulated sugar
- 0.5 teaspoon almond extract
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons cornstarch
Mix-Ins
- 2 tablespoons orange zest
- 1 cup dried cranberries finely chopped (craisins)
Finishing Touch
- 2 ounces white chocolate melted
Instructions
Mix and Prepare
- Preheat your oven to 325°F and line a cookie sheet with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.1.5 cup salted butter, 1 cup granulated sugar
- Mix in the almond extract until well combined.
Combine and Shape
- In a separate bowl, whisk together flour and cornstarch.
- Gradually add flour mixture to the butter mixture, mixing until incorporated.
- Gently fold in orange zest and dried cranberries.
- Roll the dough to ¼ inch thick and cut into circles.
- Bake for 10 to 12 minutes until edges are light golden.
- Cool for a few minutes before drizzling with melted white chocolate.
Notes
Enjoy them fresh, but they also store well.