Cranberry-Orange Shortbread Cookies
Description
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.
Ingredients
•
1 3/4 cups all-purpose flour
•
1/2 teaspoon salt
•
1/4 teaspoon baking powder
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1/4 teaspoon ground ginger
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3/4 cup unsalted butter, softened
•
1/2 cup sugar, plus more for sprinkling
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2 tablespoons orange juice
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1 1/2 tablespoons grated orange zest
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1 teaspoon vanilla extract
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1 1/2 cups dried cranberries
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.