Cranberry Orange Shortbread

Ingredients

2 sticks (1 cup) salted butter, room temperature

1/2 cup (100g) granulated sugar

3/4 cup (98g) powdered sugar

2 tablespoons milk

Zest of 2 medium oranges

2 1/4 cups (270g) all-purpose flour

3/4 cup (100g) dried cranberries, chopped

Instructions

Make the cookie dough:

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the milk and orange zest until combined.

On medium-low speed, mix in the flour until no streaks of flour remain, about 2 minutes. Mix in the dried cranberries just until well combined.

Shape the cookie dough logs:

Turn the dough out onto the counter. Use your hands to shape the dough into a log, about 12 inches long and 2 inches wide. Gently roll the log back and forth until it’s smooth and cut it in half so you have 2 shorter logs. Wrap each log in plastic wrap. Chill the dough in the fridge for 2 hours.

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Slice the cookies:

Remove one log from the fridge and remove the plastic wrap. Use a sharp knife to cut the log into 12 1/2-inch slices. If any dough crumbled off, smush it back together. Place the cookies at least 1 inch apart on the baking sheet.

Bake the cookies until the bottom edges are lightly golden, 12 to 14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining cookie dough log.

Store in an airtight container for up to 5 days.

Description

I love the combination of orange and cranberry. Of course, shortbread is always melt in your mouth.

Servings

24

Notes

I put them all on the same cookie sheet, thinking they were an inch apart. They spread and even though they are scrumptious, they don't look as pretty as I would like. We manage to get by the appearance.

Source

Simply Recipes