Cranberry Orange Shortbread
TUTTI-DOLCI.COM
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Why you'll love cranberry shortbread:
- Bright and buttery cookies - Filled with orange zest - Easy and delicious
LET'S BAKE
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STEP 1:
Beat butter, orange-sugar, vanilla, and salt in a large mixer bowl at medium speed until soft and creamy.
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STEP 2:
Turn off the mixer and add flour.
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STEP 3:
Mix in flour on low speed just until incorporated and dough begins to come together in large pieces.
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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.
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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.
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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.
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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.
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STEP 8:
Transfer melted white chocolate to a small piping bag and drizzle over cookies.
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Top with gold sprinkles and enjoy!
Yield:
20 cookies
Prep time:
1 hour
Bake time:
15 minutes
GET THE RECIPE
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