Cranberry Orange Shortbread Cookie

The orange flavor is a great addition to the traditional cranberry shortbread in this recipe. It is perfect with a cup of coffee or tea.

Ingredients

Unsalted butter - 1 cup, softened to room temperature

Confectioners' sugar - ½ cup 
Vanilla extract - 1 tsp
Orange zest - 1 TBSP
Salt - ¼ tsp
All-purpose flour - 2 cups
Dried cranberries - ½ cup, chopped

Steps

1. Cream the butter and sugar together using a stand mixer until light and fluffy, about 2 minutes.
2. Add vanilla, orange zest, and salt and beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.
3. Use your hands to shape the dough into a ball. Then, roll the dough into a log, 2-inches in diameter or to your preference. 
4. Wrap the log tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.

5. Preheat oven to 350º F. Line a half sheet baking pan with a silicone baking mat or parchment paper.
6. Cut the dough into ¼-inch to ½-inch slices, and place on the baking sheet about ½-inch apart. Bake for 10-12 minutes until just starting to brown on the edges.

7. Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.