Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
4 hrs 5 mins
Total Time:
4 hrs 35 mins
Servings:
32
Yield:
32 shortbread cookies
Ingredients
Directions
Mix together flour, salt, baking powder, and ginger in a small bowl.
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.
Form dough into a 9×2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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.
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.
Nutrition Facts (per serving)
| 93 | Calories |
| 4g | Fat |
| 13g | Carbs |
| 1g | Protein |
