Cranberry Orange Shortbread Cookies
A delicious cookie, perfect for the fall and winter holiday season.
Servings: 50 cookies (1 per serving)
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 3 to 3½ cups all purpose flour
- ⅓ cup cornstarch
- ¾ teaspoon kosher salt
- ⅔ cup dried sweetened cranberries, very finely chopped
- 1 medium orange, zested (only the zest is used)
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 (¼ 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 ⅛ inch.
- Use a 2½ 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
Serving: 1cookie | Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 124IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.4mg