Cranberry Orange Shortbread Cookies
Cranberry orange shortbread cookies celebrate iconic holiday flavors, from berry to citrus to butter! The perfect holiday cookie!
Servings30 cookies
Calories136kcal
Ingredients
Cookies:
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- 1 cup dried cranberries
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons orange zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Icing:
- 1 cup confectioners’ sugar
- 1 tablespoon corn syrup
- 1 tablespoon orange juice
- 2-4 tablespoon whole milk
- 1/4 teaspoon ground mace
Instructions
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In the bowl of a standup mixer, fitted with the paddle attachment, cream together butter, sugar, vanilla extract, almond extract, and orange zest on medium speed until light and creamy, about 3 minutes.
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With the mixer set on low, mix in flour, baking powder, and salt just until combined, and the mixture looks like coarse salt. Mix in cranberries until evenly distributed
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Remove dough to a work surface. Divide dough in half and roll each half into a 1 1/2 inch log. Wrap in plastic wrap and refrigerate for 1 hour.
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Preheat oven to 350 degrees. Line baking sheets with parchment.
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Cut logs into 1/2 inch slices and place on prepared baking sheets 1 inch apart.
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Bake in preheated oven for 12-14 minutes or until cookie edges just begin to get golden. Rotate sheets front to back and switching shelves halfway through baking. Remove from baking sheets and place them on a wire rack to cool completely.
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In a mixing bowl, stir together confectioners’ sugar, corn syrup, orange juice 1 tablespoon of milk, and mace until smooth. Add more milk as needed, a little at a time, to thin icing to a drizzling consistency.
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Drizzle each cookie with icing. Allow icing to set. Store cookies in an airtight container.
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