Cranberry Orange Cookies

Course Dessert

Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings

Calories

In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 cup powdered sugar until light and fluffy.
Add the orange zest and 1 teaspoon of pure vanilla extract and mix until combined. Gradually add 2 cups flour and ½ teaspoon kosher salt, mixing just until the dough begins to come together. Gently fold in ½ cup chopped cranberries until evenly distributed.
Divide the dough in half. Shape each half into a log about 1.5 - 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm. You can also freeze the dough for later use.
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Remove the dough logs from the refrigerator and slice them into ¼-inch thick rounds using a sharp knife. Place the slices on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 10 - 12 minutes or until the edges are just starting to turn golden. The cookies should still be pale in the center. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
To make the glaze, combine 1 cup of powdered sugar with 2 - 3 tablespoons of fresh orange juice and mix until the glaze forms. Drizzle the glaze over the cooled cookies.
Serve and ENJOY!

Ensure your unsalted butter is at room temperature before mixing. Softened butter will cream better with the powdered sugar, resulting in a smooth, cohesive dough. Cold butter may not blend well, leading to an uneven texture.
If the glaze is too runny, add more powdered sugar, a tablespoon at a time, until it thickens to the consistency you want. If the glaze is too thick, gradually add more orange juice, a teaspoon at a time. Stir well after each addition until you reach your desired consistency.
Once cooled, enjoy your cranberry orange shortbread cookies with a cup of tea or coffee!