Cranberry Orange Shortbread

Why you'll love cranberry shortbread:

- Bright and buttery cookies - Filled with orange zest - Easy and delicious

STEP 1:

Beat butter, orange-sugar, vanilla, and salt in a large mixer bowl at medium speed until soft and creamy.

STEP 2:

Turn off the mixer and add flour.

STEP 3:

Mix in flour on low speed just until incorporated and dough begins to come together in large pieces.

STEP 4:

Mix in dried cranberries just until incorporated (the dough will be somewhat crumbly). Shape dough into a disk and chill 20-25 minutes.

STEP 5:

Roll dough out on a lightly floured board or piece of parchment paper. Use a floured 2 1/2-inch fluted biscuit cutter to cut out cookies.

STEP 6:

Chill shortbread rounds for 20 minutes. Sprinkle cookies with sugar and bake for 14 to 15 minutes, until lightly golden. Cool cookies completely.

STEP 7:

Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Melt until smooth and glossy.

STEP 8:

Transfer melted white chocolate to a small piping bag and drizzle over cookies.

Top with gold sprinkles and enjoy!

Yield: 20 cookies Prep time: 1 hour Bake time: 15 minutes