Name: Cranberry-Orange Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 32
Ingredients: All-purpose flour - 1 ¾ cups; Salt - ½ teaspoon; Baking powder - ¼ teaspoon; Ground ginger - ¼ teaspoon; Unsalted butter, softened - ¾ cup; Sugar, plus more for sprinkling - ½ cup; Orange juice - 2 tablespoons; Grated orange zest - 1 ½ tablespoons; Vanilla extract - 1 teaspoon; Dried cranberries - 1 ½ cups

Ingredients for - Cranberry-Orange Shortbread Cookies

1. All-purpose flour 1 ¾ cups

2. Salt ½ teaspoon

3. Baking powder ¼ teaspoon

4. Ground ginger ¼ teaspoon

5. Unsalted butter, softened ¾ cup

6. Sugar, plus more for sprinkling ½ cup

7. Orange juice 2 tablespoons

8. Grated orange zest 1 ½ tablespoons

9. Vanilla extract 1 teaspoon

10. Dried cranberries 1 ½ cups

How to cook deliciously - Cranberry-Orange Shortbread Cookies

1 . Stage

Mix together flour, salt, baking powder, and ginger in a small bowl.

2 . Stage

Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.

3 . Stage

Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.

4 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

5 . Stage

Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.

6 . Stage

Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.