Cranberry Orange Shortbread
Why you'll love cranberry shortbread:
- Bright and buttery cookies - Filled with orange zest - Easy and delicious
Beat butter, orange-sugar, vanilla, and salt in a large mixer bowl at medium speed until soft and creamy.
Turn off the mixer and add flour.
Mix in flour on low speed just until incorporated and dough begins to come together in large pieces.
Mix in dried cranberries just until incorporated (the dough will be somewhat crumbly). Shape dough into a disk and chill 20-25 minutes.
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.
Chill shortbread rounds for 20 minutes. Sprinkle cookies with sugar and bake for 14 to 15 minutes, until lightly golden. Cool cookies completely.
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.
Transfer melted white chocolate to a small piping bag and drizzle over cookies.
Top with gold sprinkles and enjoy!
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