Cranberry Orange Shortbread Cookies

Name: Cranberry Orange Shortbread Cookies
Cook time: 18 min
Yield: 24 servings
Ingredients: 227 g unsalted butter softened; 100 g granulated sugar; 2 teaspoon orange zest finely grated from 1 large orange; 5 ml vanilla extract; 15 ml fresh orange juice divided for dough and glaze; 2 g fine salt; 250 g all-purpose flour; 90 g dried cranberries chopped; 120 g powdered sugar; 15 ml fresh orange juice divided for dough and glaze; 15 ml milk for glaze, as needed

This holiday shortbread uses orange zest in the dough and dried cranberries for tart, chewy contrast. The cookies bake to a pale golden edge, then get a thin orange glaze that sets with a light sheen.

By Julienne

Cook time: 18 minutes

Servings: 24

Ingredients

227 g unsalted butter softened
100 g granulated sugar
2 teaspoon orange zest finely grated from 1 large orange
5 ml vanilla extract
15 ml fresh orange juice divided for dough and glaze
2 g fine salt
250 g all-purpose flour
90 g dried cranberries chopped
120 g powdered sugar
15 ml fresh orange juice divided for dough and glaze
15 ml milk for glaze, as needed

Instructions

Heat the oven to 175°C. Line a baking sheet with parchment paper. Oven fully preheated and baking sheet lined.
In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2 minutes. Mix in the orange zest, vanilla extract, 15 ml of the orange juice, and fine salt. Mixture looks creamy and evenly flavored.
Add the flour and mix on low just until the dough starts to come together. Fold in the chopped dried cranberries. If the dough seems dry, press it together with your hands rather than adding extra liquid. No dry flour remains and cranberries are evenly distributed.
Shape the dough into a log about 5 cm in diameter, wrap it, and chill it for 15 minutes, or until it firms slightly and is easier to slice. Dough is firm enough to slice cleanly.
Slice the log into 24 rounds and place them 5 cm apart on the prepared baking sheet. Cookies are evenly portioned and ready to bake.
Bake for 15 to 18 minutes, until the edges are set and just barely turning golden while the centers still look pale. Cool on the baking sheet for 5 minutes, then transfer to a rack. Edges are lightly golden and cookies lift without breaking.
Whisk the powdered sugar with the remaining 15 ml orange juice and 15 ml milk until smooth and pourable. Drizzle over the cooled cookies. Glaze forms a thin, opaque ribbon over the cookies.