Description

Buttery shortbread studded with tart dried cranberries and bright orange zest, finished with a zesty orange glaze—your festive slice-and-bake cookie.

Ingredients

For the cookies:

1 cup (227 g) unsalted butter, softened

2/3 cup (130 g) granulated sugar

1 tablespoon finely grated orange zest (from 1 large orange)

1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

2 cups (240 g) all-purpose flour, spooned and leveled

1/2 teaspoon fine sea salt

3/4 cup (90 g) dried cranberries, chopped

For the orange glaze:

1 cup (120 g) powdered sugar

2–3 tablespoons fresh orange juice

1 teaspoon orange zest (optional)

Pinch of fine sea salt

Cook Mode Prevent your screen from going dark

Instructions

1. 1. In a large bowl, beat the softened butter, granulated sugar, and orange zest on medium speed until pale and fluffy, 2–3 minutes.

2. 2. Beat in vanilla and almond extract until combined.

3. 3. Add flour and salt; mix on low just until a soft, shaggy dough forms. Fold in the chopped dried cranberries.

4. 4. Turn dough onto parchment. Gently bring together with hands (do not overwork). Divide in half; shape into two logs about 2 inches in diameter. Wrap tightly and chill until very firm, 1–2 hours (or up to 2 days).

5. 5. Preheat oven to 325°F (165°C). Line 2 baking sheets with parchment.

6. 6. Slice logs into 1/3-inch rounds. Arrange 2 inches apart on sheets. Bake 12–15 minutes, until edges look set and just turning golden.

7. 7. Cool on sheets 5 minutes, then transfer to a rack to cool completely.

8. 8. For the glaze, whisk powdered sugar with 2 tablespoons orange juice (add more drops as needed) and orange zest for a thick, pourable consistency.

9. 9. Drizzle or dip cooled cookies in glaze. Let set 20–30 minutes before storing.

10. 10. Store airtight at room temperature up to 5 days. Freeze unbaked dough logs up to 2 months; thaw in the fridge until sliceable and bake as directed.

Notes

Chill dough until very firm for clean slices. Rotate the dough log a quarter turn after each cut to keep rounds even. Bake just until edges are blonde—shortbread should not brown deeply.