Happy National Cookie Day part 2! These are probably one of my favorite cookies, as I love the combination of orange and cranberry. The light and buttery shortbread cookie is just slightly sweet and filled with lovely flavor.
I was first introduced to these cookies at a small group potluck; one of my friends brought them and I found myself going back for more pretty much every five minutes. I think I ended up eating about ten that night…whoops.
I also sold these at my first charity pop up. I’ve had several people tell me that they don’t normally enjoy shortbread but loved these cookies!
Ingredients
- 1 cup butter (2 sticks), softened
- 1/3 cup powdered sugar
- 1 tablespoon freshly grated orange zest
- 2 teaspoons vanilla bean extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup chopped dried cranberries
- 1/4 cup mini semisweet or white chocolate chips
Instructions
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Preheat oven to 350° F. Prepare baking sheets with parchment paper or silicone mats.
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Using a mixer, beat softened butter at medium speed until light and creamy, 2-3 minutes.
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Gradually add powdered sugar, beating until smooth.
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Stir in orange zest and vanilla extract.
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Sift together flour, baking powder, and salt.
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Gradually add flour mixture to butter mixture, beating at low speed until blended.
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Add in cranberries, pecans and chocolate chips, folding in until combined.
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Shape shortbread dough into 2 (7-inch) logs.
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Wrap each log and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
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Cut each log into 1/3 – 1/2 inch slices.
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Place shortbread slices 1 inch apart on baking sheets and bake shortbread for 10 to 12 minutes or until edges of slices are golden.
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Remove shortbread from baking sheets, and place on wire racks and let cool completely.
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Store in airtight containers.
Adapted from The Baking ChocolaTess.