Ingredients for Cranberry Orange Shortbread
- Unsalted Butter
- Brown Sugar
- White Sugar
- White Flour
- Whole Wheat Flour
- Orange, Zest Of
- 1 cup fresh or frozen cranberries
- ½ teaspoon salt
- 1 teaspoon vanilla extract
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How to Make Cranberry Orange Shortbread
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or lightly grease with non-stick cooking spray.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¼ cup packed brown sugar using an electric mixer on medium speed until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 1 teaspoon vanilla extract, 1 tablespoon orange zest, and 1 cup fresh or frozen cranberries.
- Turn the dough out onto a lightly floured surface and gently pat into a ½-inch thick rectangle.
- Use cookie cutters to cut out desired shapes. Place cookies onto the prepared baking sheet.
- Bake for 25-30 minutes, or until edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, store the cookies in an airtight container at room temperature for up to 10 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
48g
Carbs
8g
