An easy slice-and-bake shortbread cookie with plenty of orange and cranberry flavor. The dough needs at least 4 hours of refrigeration time before baking--but will keep in the fridge for up to 5 days.
Ingredients
- ¾ cups all-purpose flour: 1 piece
- salt: 0.5 tsp
- baking powder: 0.25 tsp
- ground ginger: 0.25 tsp
- unsalted butter: 0.75 cup (softened)
- sugar, plus more for sprinkling: 0.5 cup
- orange juice: 2 Tbsp
- ½ tablespoons grated orange zest: 1 piece
- vanilla extract: 1 tsp
- ½ cups dried cranberries: 1 piece
Metric Conversion
Stages of cooking
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Mix together flour, salt, baking powder, and ginger in a small bowl.
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Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
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Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
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Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.
