Festive Cranberry Orange Shortbread Cookie Recipe
Bake a batch of these easy, buttery, melt in your mouth cranberry orange shortbread cookies with a tart orange glaze.
American, British, canadian, irish
christmas cookies, shortbread cookies
at room temperature
pure vanilla extract
for the orange glaze
fresh squeezed orange juice
Begin by creaming together the butter and sugar, until fluffy with an electric mixer. Then stir in the egg and vanilla.
In a medium bowl, whisk together flour, corn starch and salt. Add dry ingredients to the wet ingredients in 1 cup batches. Mix until dough pulls away from the sides of the bowl.
Once the dough comes together, stir in the cranberries and orange zest.
Roll out dough between two sheets of parchment paper or waxed paper. You want 1/4 inch thickness.
Use a cookie cutter to cut out the cookies. Place on parchment paper lined baking sheet. We used a 2 1/2 inch heart.
Bake in 375°F oven for 10-13 minutes - until the edges are golden brown. Set aside to cool on a rack.
Mix together the glaze. Stir together the icing sugar and orange juice. You want the glaze to be thick enough to not simply run right off the cookie.
When the cookies have cooled, use a fork or piping bag to drizzle glaze over the cookies. Sprinkle wet glaze with a decorative sugar.
Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.