Cranberry Orange Shortbread Cookies
Who has also already started decorating for Christmas? Normally I wait until the day after Thanksgiving to put up our tree, but this year - we decorated the day after Halloween! I was too excited to wait. Along with decorating early, this year we are excited to be starting new traditions like holiday baking. Today we made Cranberry Orange Shortbread Cookies with orange juice and they were SO good! Keep scrolling for the recipe!
Cranberry Orange Shortbread Cookies
Ingredients:
For the cookies
2/3 cup sugar
1 Tbsp orange zest
3/4 cup unsalted butter
1/8 tsp salt
1 3/4 cups flour
1/2 cup dried cranberries
1 Tbsp sugar
for the Topping
4 ounces white chocolate, melted
INSTRUCTIONS
First, combine sugar and orange zest in a food processor. Pulse for 1 minute.
In a large mixer bowl, beat butter, orange-sugar, and salt at medium speed until combined. Reduce speed to low, and mix in flour just until combined. Then mix in dried cranberries.
Scrape dough into a disk and wrap in plastic wrap. Chill dough in the refrigerator for about 30 minutes.
Preheat oven to 350°F and line two baking sheets with parchment paper. Cut out dough into 2 inch round cookies and place on baking sheets, about 1 inch apart.
Sprinkle cookies with sugar and bake, for 14 to 16 minutes, until golden and tops and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
Decorate with melted chocolate.
Enjoy!
