Description
These buttery citrus shortbread cookies are easy to make and impress everyone.
Ingredients
Scale
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup confectioners’ sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon orange zest (or more to taste)
- 2 cups sweetened dried cranberries, finely chopped
Instructions
- Gather all ingredients and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and confectioners’ sugar until smooth and creamy.
- Mix in vanilla extract, almond extract, and orange zest until well combined.
- Gradually add the dry ingredients, mixing just until incorporated.
- Gently fold in the chopped cranberries.
- Divide the dough into two equal portions and roll into logs about 7 inches long.
- Wrap each log tightly and refrigerate for at least 4 hours.
- Preheat the oven to 350°F (175°C).
- Slice chilled dough into ½-inch rounds and place 1 inch apart on the baking sheet.
- Bake for about 10 minutes, until the cookies are set but not browned.
- Cool slightly before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 8 grams
- Sodium: 50 mg
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 mg
Keywords: Buttery Citrus Shortbread Cookies