Cranberry Orange Shortbread2 sticks unsalted butter, room temperature
3/4 cups confectioner's sugar, sifted
1 teaspooon vanilla extract
2 cups flour, sifted
1/2 cup dried cranberries, chopped
Zest of 1 orange
1 tablespoon fresh-squeezed orange juice
1. With a wooden spoon or your hands, mix the butter, sugar, and vanilla in a bowl until smooth and well-combined. Stir in the flour and mix with hands until the dough is starting to come together.
2. Add the cranberries, orange zest, and orange juice. Stir together. Form dough into 2 balls, wrap in plastic wrap, and refrigerate at least 30 minutes.
3. Preheat oven to 325. Line baking sheets with parchment. On lightly floured countertop or sheet of parchment, roll dough to 1/4 inch thick. Cut into shapes with cooke cutter or slice into squares or bars. Bake for about 20 minutes, until just starting to color. Cool on cookie sheets on wire racks. Store in airtight container for up to 2 weeks.