Description
A delightful cranberry orange shortbread that combines the tartness of cranberries with the zest of oranges.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup dried cranberries, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and powdered sugar until smooth.
- Add vanilla extract and orange zest, mixing well.
- Gradually add flour and salt, mixing until combined.
- Fold in the chopped cranberries.
- Press the dough into an ungreased baking pan.
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool before cutting into squares.
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free flour.
- Use coconut sugar instead of powdered sugar for a healthier alternative.
- Store in an airtight container to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cranberry orange shortbread, shortbread recipe, dessert recipe