Rating
Published Dec 6th
Prep 15m Cook 15m Additional 4h 5m Ready In 4h 35m
Servings 32 shortbread cookies Calories 93.2
An easy slice-and-bake shortbread cookie with plenty of orange and cranberry flavor. The dough needs at least 4 hours of refrigeration time before baking–but will keep in the fridge for up to 5 days.
Recipe Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground ginger
- ¾ cup unsalted butter, softened
- ½ cup sugar, plus more for sprinkling
- 2 tablespoons orange juice
- 1 ½ tablespoons grated orange zest
- 1 teaspoon vanilla extract
- 1 ½ cups dried cranberries
Cooking Directions
- 1 Mix together flour, salt, baking powder, and ginger in a small bowl.
- 2 Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
- 3 Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
- 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- 5 Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
- 6 Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.
Nutrition Facts
- Calories 93.2
- Carbohydrate 13.2 g
- Cholesterol 11.4 mg
- Fat 4.4 g
- Fiber 0.5 g
- Protein 0.8 g
- Saturated Fat 2.7 g
- Sodium 40.9 mg
- Sugar 6.9 g
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