Description
Buttery, crumbly shortbread cookies infused with zesty orange and dotted with sweet-tart dried cranberries, cut into festive snowflake shapes.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup dried cranberries, finely chopped
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the orange zest and vanilla extract.
- Gradually add the flour and salt, mixing until just combined. Fold in the dried cranberries.
- Roll the dough out on a floured surface to 1/4-inch thickness. Use snowflake-shaped cookie cutters to cut out cookies and place them on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.