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Zesty Orange Cranberry Shortbread (Slice & Bake!)

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A simple slice-and-bake cookie with a bright orange note and chewy cranberries, perfect for gifts or tea time.

Ingredients

Scale
  • 1 cup (227g) Unsalted butter, softened
  • 1/2 cup (60g) Powdered sugar (Confectioners’ sugar)
  • 1 tsp Vanilla extract
  • 1 tbsp Fresh orange zest (finely grated)
  • 2 cups (250g) All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Dried cranberries, chopped
  • 1/2 cup White chocolate chips (melted)
  • 1/2 tsp Orange zest (for garnish)

Instructions

  1. In a large bowl, beat the softened butter, powdered sugar, vanilla, and orange zest until smooth and creamy (about 2 minutes).
  2. Whisk the flour and salt together. Gradually add to the butter mixture on low speed. Mix just until a soft dough forms.
  3. Gently fold in the chopped cranberries by hand.
  4. Turn the dough onto a piece of plastic wrap. Roll it into a smooth log, about 2 inches in diameter.
  5. Wrap the log tightly and refrigerate for at least 2 hours (or freeze for 30 minutes).
  6. Preheat oven to 325°F (165°C). Unwrap the cold log and use a sharp knife to slice rounds about 1/2-inch thick.
  7. Place slices 2 inches apart on a parchment-lined baking sheet. Bake for 12–14 minutes.
  8. Let them cool on the baking sheet for 5 minutes before moving to a wire rack. Drizzle with melted white chocolate and sprinkle with extra zest.

Notes

Store baked cookies in an airtight container for 5 to 7 days. Freeze for longer storage up to 3 months. Chill the log for neat slices.

Nutrition

Keywords: cookies, shortbread, orange, cranberry, baking, holidays, desserts

Find it online: https://alexandrarecipes.com/zesty-orange-cranberry-shortbread-slice-bake/