These cranberry orange shortbread cookies are so rich and buttery, with the most delicious combination of flavors. They're the perfect cookie to share with friends and family this holiday season!
white chocolate candy melts or white almond bark, optional
Instructions
In a large bowl or the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Add the orange zest, vanilla and orange extract, and mix until combined. Add the flour, salt and cranberries. Mix to form a thick dough.
Shape the dough into a log that is approximately 2 inches in diameter. Wrap in parchment or plastic wrap and refrigerate until firm, about 1 hour.
Near the end of the chilling time, preheat the oven to 325°F and line a baking sheet with parchment or silicone. Slice the cookie dough into 1/4 inch slices, and place 1/4 inch apart on the prepared baking sheet.
Bake 18-20 minutes, or until light golden brown around the edges. Remove from oven and let cool completely.
If desired, melt the candy melts according to the package directions. Dip each cookie into the candy melts and place on a parchment lined baking sheet to cool.
Notes
Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months. Make ahead: This dough can be made up to a week in advance. Simply wrap the log in the wrap and store in the refrigerator until ready to use.