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Cranberry Orange Snowflake Shortbread

A delightful treat that captures the essence of the holiday season with a buttery texture and zesty flavor, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure butter is softened to room temperature for easier mixing.
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp orange zest Feel free to use fresh orange juice instead of zest for a lighter flavor.
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup dried cranberries, chopped You can swap cranberries for other dried fruits like apricots or cherries for variations.
  • coarse sugar for sprinkling Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
  3. Add the vanilla extract and orange zest, mixing well.
  4. In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture until just combined.
  5. Fold in the chopped dried cranberries.
  6. Roll the dough into small balls or scoop onto baking sheets lined with parchment paper. Flatten slightly if desired.
  7. If using, sprinkle coarse sugar on top.
Baking
  1. Bake for 12-15 minutes or until the edges are lightly golden.
  2. Let cool on a wire rack.

Notes

Cranberry Orange Snowflake Shortbread pairs beautifully with tea or coffee and can be served with fresh fruit salad for a light dessert. Consider drizzling a simple icing over the top for added sweetness. Store in an airtight container at room temperature for up to one week, or freeze for longer storage.