Cranberry Orange Shortbread Cookies

Prep Time:10 minutes Cook Time:15 minutes Total Time:25 minutes Servings: 24

Light, melt in your mouth, shortbread cookies with orange zest and fresh cranberries!

ingredients

1 cup (2 sticks) butter, room temperature
1/2 cup powdered/icing/confectioners sugar
1/2 teaspoon vanilla extract (optional)
1 1/2 cups flour
1/2 cup cornstarch (or more flour)
1/2 teaspoon salt
1 tablespoon orange zest
1 heaping cup fresh cranberries, chopped

directions

Beat the butter and sugar for 5-6 minutes before mixing in the vanilla.
Mix in the mixture of the flour, cornstarch, and salt before mixing in the orange zest and chopped cranberries.
Form the dough into a log, wrap and chill in the fridge for 2+ hours, before slicing into 1/4 inch slices and placing on a parchment paper (or silicon mat) lined baking sheet!
Bake in a preheated 350F/180C oven until the bottom just starts to brown, about 12 minutes, before removing from the oven and letting cool completely on the baking sheet.

Option: Form the dough into any desired cookie shapes and place on a parchment paper (or silicon mat) lined baking sheet!
Option: Replace some or all of the cornstarch with flour.
Tip: Use a food processor to pulse the cranberries to chop them!
Tip: Use a food processor to do all of the dough mixing (step 1 & 2) before working with hands for a minute to form into a nice dough.
Tip: Use a sharp knife, use force, and cut quickly to reduce crumbling when you slice the shortbread dough.