A food processor is all you need for this orange cranberry shortbread recipe! It is a quick shortbread recipe. This is a great Christmas cookie recipe!
Place butter and sugar in a food processor and pulse until well combined. Scrape down the sides of the bowl as needed.
Add flour, cranberries, vanilla, and zest and pulse until combined. Try not to overmix.
Place dough on a piece of plastic wrap. Knead in any flour that did not get mixed in with the dough. Wrap and flatten out dough into a disk. Cover and chill for at least 15 minutes or up to three days.
When ready to bake, preheat the oven to 350 degrees F. Roll out dough to somewhere between an ⅛ of an inch and ¼ of an inch. Depending on your taste.
Cut out the shortbread with a 2-3 inch round or square cutter.
Place in the fridge for 10 minutes before baking. Bake for 10-13 minutes or golden brown on the edges.
After taking the shortbread out of the oven, let rest 10 minutes before transferring to a cooling rack.
Video
Notes
If you are going to freeze the dough make sure you wrap it tight. I usually roll it out to about 1/2 inch then freeze it. It is good for up to three months.