Recipe By Kim
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. 1 Mix together flour, salt, baking powder, and ginger in a small bowl.
  2. 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. 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. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  5. 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. 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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