CRANBERRY-ORANGE SHORTBREAD COOKIES

Cranberry-Orange Shortbread Cookies image

An easy slice-and-bake shortbread cookie with plenty of orange and cranberry flavor. The dough needs at least 4 hours of refrigeration time before baking--but will keep in the fridge for up to 5 days.

Provided by Kim

Time 4h35m

Yield 32

Number Of Ingredients 10

Ingredients

1 ¾ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground ginger
¾ cup unsalted butter, softened
½ cup sugar, plus more for sprinkling
2 tablespoons orange juice
1 ½ tablespoons grated orange zest
1 teaspoon vanilla extract
1 ½ cups dried cranberries

Steps:

Mix together flour, salt, baking powder, and ginger in a small bowl.
Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.

Nutrition Facts : Calories 93.2 calories, Carbohydrate 13.2 g, Cholesterol 11.4 mg, Fat 4.4 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 40.9 mg, Sugar 6.9 g