How to Make Cranberry Orange Shortbread
170kcal
Ingredients
- 9 tablespoons butter
- 1/4 cup sugar
- 1 2/3 cup of flour
- ½ cup dried cranberries
- 1 teaspoon vanilla extract
- Zest of two oranges
Method
- 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.
Nutrition
Serving12 cookiesCalories170kcalCarbohydrates22gProtein2gFat9gSaturated Fat5gPolyunsaturated Fat0.4gMonounsaturated Fat2gTrans Fat0.3gCholesterol22mgSodium68mgPotassium23mgFiber1gSugar8gVitamin A261IUVitamin C0.01mgCalcium6mgIron1mg
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.