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4.17
stars (
12
ratings)
Cranberry Orange Shortbread Cookies
These tender, buttery cranberry orange shortbread cookies are so much fun to make! Just bursting with wintry holiday flavor!
Prep Time
45
minutes
mins
Cook Time
12
minutes
mins
Total Time
57
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cranberry orange shortbread cookies
Servings:
50
cookies, approximately
Calories:
85
kcal
Ingredients
1
cup
unsalted butter
1
cup
granulated sugar
1
large egg
1/2
teaspoon
vanilla extract
3
cups
all-purpose flour
(you may need as much as 3 1/2 cups)
1/3
cup
cornstarch
3/4
teaspoon
kosher salt
2/3
cup
dried sweetened cranberries
very finely chopped
2
tablespoons
orange zest
(from about 1 orange)
US Customary
-
Metric
Instructions
Preheat the oven to 375 degrees F, and line
baking sheets
with
parchment paper
.
Place the butter and sugar in the bowl of an
electric stand mixer
, and beat on medium-low speed until smooth.
Add the egg and vanilla, and continue to beat until incorporated.
Add 3 cups of the flour, the cornstarch, and salt, and stir on low speed until a stiff dough has formed.
If the dough still feels sticky, add more flour (1/4 cup at a time) until it pulls away cleanly from the sides of the bowl.
Stir in the dried cranberries and orange zest.
Between 2 sheets of parchment paper, roll the dough to a thickness of 1/8-inch.
Use a
2 1/2-inch fluted round cookie cutter
to cut shapes.
Place the unbaked cookies on the prepared baking sheets, and bake for 10 to 14 minutes, or until just beginning to turn golden around the edges.
Nutrition
Calories:
85
kcal
|
Carbohydrates:
11
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
13
mg
|
Sodium:
36
mg
|
Potassium:
10
mg
|
Sugar:
5
g
|
Vitamin A:
120
IU
|
Vitamin C:
0.3
mg
|
Calcium:
3
mg
|
Iron:
0.4
mg