Cranberry Orange Shortbread Cookies Chocolate Cake with Cranberry Buttercream and More Pressure Cooker Delights
Bright, buttery shortbread cookies bursting with tart cranberries and fragrant orange zest. Perfect for the holidays or anytime comfort is needed.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 orange zested, only the orange part
- 1 heaping cup fresh cranberries rough chopped
- 2 cups all-purpose flour
- 1 teaspoon pure vanilla extract
Instructions
Instructions
- Rough chop the cranberries and set aside.
- Cream the butter, sugar, and orange zest together until well combined.
- Add the flour and vanilla extract, mixing until dough forms.
- Fold in the cranberries gently.
- Turn out the dough and form into a 10–12 inch log. Wrap in plastic and chill for at least 3 hours or overnight.
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Slice chilled dough into ⅓ inch slices and place 2 inches apart on baking sheet.
- Bake for 10–12 minutes, until bottoms begin to turn golden.
- Cool on sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Cookies can be stored in an airtight container at room temperature for 4–5 days. Optional: add a pinch of salt to balance the tang.