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!
- 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
Preheat oven to 350° F. Prepare baking sheets with parchment paper or silicone mats.
Using a mixer, beat softened butter at medium speed until light and creamy, 2-3 minutes.
Gradually add powdered sugar, beating until smooth.
Stir in orange zest and vanilla extract.
Sift together flour, baking powder, and salt.
Gradually add flour mixture to butter mixture, beating at low speed until blended.
Add in cranberries, pecans and chocolate chips, folding in until combined.
Shape shortbread dough into 2 (7-inch) logs.
Wrap each log and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
Cut each log into 1/3 – 1/2 inch slices.
Place shortbread slices 1 inch apart on baking sheets and bake shortbread for 10 to 12 minutes or until edges of slices are golden.
Remove shortbread from baking sheets, and place on wire racks and let cool completely.
Store in airtight containers.
Adapted from The Baking ChocolaTess.