Description
Buttery shortbread-style cookies filled with dried cranberries and orange zest, finished with a simple orange glaze. Perfect for make-ahead baking.
Ingredients
3/4 cup unsalted butter, softened.
2/3 cup granulated sugar.
1 large egg, room temperature.
1 teaspoon vanilla extract.
2 cups plus 2 tablespoons all-purpose flour.
1/4 teaspoon salt.
2 tablespoons orange juice.
1 teaspoon orange zest.
3/4 cup finely chopped dried cranberries.
Coarse sugar for rolling.
1 cup confectioners’ sugar.
2 tablespoons orange juice for icing.
Instructions
Beat butter and sugar until creamy. Add egg and vanilla. Mix in flour and salt, then orange juice, zest, and cranberries.
Form dough into two 7-8 inch logs, about 2.5 inches diameter.
Wrap logs in plastic and refrigerate at least 3 hours or up to 5 days.
Heat oven to 350°F. Line baking sheets with parchment.
Roll logs in coarse sugar if desired.
Cut each log into 12 slices. Bake 13-15 minutes until edges are light brown.
Cool 5 minutes on pan, then transfer to wire rack.
Whisk confectioners’ sugar and orange juice. Drizzle over cooled cookies.
Notes
Dough can be made ahead and frozen.
Longer chill time enhances orange flavor.
Can substitute chocolate for glaze.