Cranberry Orange Shortbread 

Bright and buttery cranberry orange shortbread cookies drizzled with white chocolate are a must bake for your holiday cookie platter!

Beat butter, orange-sugar, vanilla, and salt in a large mixer bowl until soft and creamy (about 2 minutes).

Step 1

Turn off the mixer and add all of the flour at once.

Step 2

Mix in flour on low speed until incorporated and dough comes together in large pieces.

Step 3

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

Step 4

Roll out dough on a lightly floured board or piece of parchment paper. Punch out cookies with a fluted cutter.

Step 5

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

Step 6

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

Step 7

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

Step 8

You'll love these buttery shortbread cookies!