Servings: 24
Ingredients
- 1 cup Cold Unsalted Butter
- 1/2 cup Powdered Sugar
- 1 tbsp Orange Zest
- 1 tsp Vanilla Extract
- 2 cups Flour
- 1 pinch Salt
- 1/3 cup Dried Cranberries
Instructions
- Begin by beating your butter in your stand mixer for 2-3 minutes on speed 2.
- Add the sugar, orange zest, vanilla and salt to the butter and cream until incorporated. Aproximately 2 minutes on speed 6.
- Once fully incoporated change your mixer to STIR and begin to add the flour. Once half of the flour has been added include your cranberries. I opt to slice my cranberries to more easily incorporate.
- As the dough forms you will need to finish with mixing with your hands. Flip the dough onto a floured work surface. Roll the dough into a ball and cut into 4 equal quarters.
- Roll each quarter into a 12 inch log.
- Wrap each log in plastic wrap and refrigerate for 2 hours. (See my video on how I roll the perfect cookie log!)
- Once the cookies have been refrigerated, preheat the oven to 350 degrees and prep pans with parchment paper or silicon mats.
- Cut the logs into 1 inch pieces using a ruler for consistency. I have also experimented with 1/2 inch pieces, and they are great if you like your shortbread a little crispy.
- Bake 1 inch cookies for 9-11 minutes, or 1/2 inch cookies for 7-9 minutes.
- Allow cookies to cool completely on pans before moving to a cooling rack.
Tried this recipe?Let us know how it was!