Cranberry Orange Shortbread Cookies
These tender, buttery cranberry orange shortbread cookies are so much fun to make! Just bursting with wintry holiday flavor!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
Place the butter and sugar in the bowl of an electric stand mixer, and beat on medium-low speed until smooth.
Add the egg and vanilla, and continue to beat until incorporated.
Add 3 cups of the flour, the cornstarch, and salt, and stir on low speed until a stiff dough has formed.
If the dough still feels sticky, add more flour (1/4 cup at a time) until it pulls away cleanly from the sides of the bowl.
Stir in the dried cranberries and orange zest.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Bakingamoment →
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
What a treat! I used diced, mostly fresh cranberries, and few dried cranberries to have enough to double the recipe... I didn’t reduce the flour as fresh cranberries are not as juicy as other berries. They turned out great, and now I have to make another double batch because my children devoured them before their father and I could have a few! Thank you so much for this scrumptious recipe!
Sharon
I just made the snickerdoodle cookies, and they turned out great. A new go to recipe.
Did you make this recipe?
Leave a Comment