Cranberry-Orange Shortbread Cookie
Prep time: 15 minutes Cook Time: 12 minutes Makes 22-24 cookies
-3/4 cups unsalted butter
-3/4 cups sugar
-1 large egg
-1 tbsp. orange juice
-2 cups all-purpose flour
-1/4 tsp salt
-1 tbsp. orange zest
-3/4 cup dried cranberries
Using an electric mixer, cream the room temperature butter and sugar until smooth and light in color. Add the eggs and orange juice and beat until combined. Then add the flour, salt and zest and beat until combined. Fold in the cranberries.
Turn the dough into a lightly floured surface and shape into logs. Lightly wrap the log in saran wrap and chill in refrigerator for at least 4 hours and up to 5 days.
Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper and set aside.
Slice the log into thick slices and place them onto the prepared baking tray. Bake for 12-14 minutes until lightly brown around the edges. Allow the cookies to cool for 5 minutes before transferring them.