Recipes Desserts:

Orange Cranberry Shortbread Cookies

adapted from ina garten
Orange Cranberry Shortbread Cookies


Makes two dozen cookies

3 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
3½ cups all-purpose flour
1 teaspoon salt
½ teaspoon ground ginger (optional)
1 tablespoon freshly grated orange zest
½ to ¾ cup dried cranberries
Additional sugar for sprinkling

The Prep

In the bowl of an electric mixer with the paddle attachment, mix together the butter and sugar on medium speed until combined. Mix in the vanilla along with two teaspoons of water.

In a separate bowl, stir together the flour, salt, ground ginger and orange zest. With the mixer on low, slowly pour the flour mixture into the butter mixture. Mix until ingredients are fully incorporated. Pour in the dried cranberries and stir with a spatula until evenly distributed.

Place the dough on a floured surface and form into a log shape. Wrap the log in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees. Unwrap the dough and slice it into about ½ inch slices. Place cookies on an ungreased baking sheet and sprinkle on a little bit of coarse sugar (such as turbinado). Bake for 22-25 minutes, or until the edges of the cookies turn golden brown.

Remove from the oven and allow cookies to cool on a wire rack. Serve and enjoy!

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