Cranberry Orange Shortbread Cookies
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 24
Mild, melt in your mouth, shortbread cookies with orange zest and clean cranberries!
elements
- 1 cup (2 sticks) butter, place temperature
- 1/2 cup powdered/icing/confectioners sugar
- 1/2 teaspoon vanilla extract (optional)
- 1 1/2 cups flour
- 1/2 cup cornstarch (or extra flour)
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1 heaping cup fresh cranberries, chopped
instructions
- Defeat the butter and sugar for 5-6 minutes before mixing in the vanilla.
- Blend in the mixture of the flour, cornstarch, and salt before mixing in the orange zest and chopped cranberries.
- Type the dough into a log, wrap and chill in the fridge for 2+ hrs, in advance of slicing into 1/4 inch slices and placing on a parchment paper (or silicon mat) lined baking sheet!
- Bake in a preheated 350F/180C oven right until the bottom just starts off to brown, about 12 minutes, in advance of taking away from the oven and allowing amazing absolutely on the baking sheet.
Choice: Type the dough into any wanted cookie shapes and place on a parchment paper (or silicon mat) lined baking sheet!
Solution: Replace some or all of the cornstarch with flour.
Suggestion: Use a foods processor to pulse the cranberries to chop them!
Idea: Use a foods processor to do all of the dough mixing (stage 1 & 2) in advance of working with fingers for a moment to form into a great dough.
Tip: Use a sharp knife, use force, and slash immediately to lower crumbling when you slice the shortbread dough.
Diet Info: Calories 118, Extra fat 7g (Saturated 4g, Trans .3g), Cholesterol 20mg, Sodium 50mg, Carbs 11g (Fiber .5g, Sugars 2g), Protein .9g
Nutrition by: 
