Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened, plus more for greasing
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • 2 ¼ cups (281g) all-purpose flour, plus more for dusting
  • ¼ teaspoon salt
  • ¾ cup (75g) dried cranberries, roughly chopped
  • 2 tablespoons orange juice

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Mix in the vanilla extract and orange zest until combined.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Soak the chopped cranberries in orange juice for 10 minutes to plump them up.
  6. Gently knead the cranberry layer into the dough.
  7. Form the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).
  8. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat.
  9. On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use cookie cutters (or a knife) to cut out desired shapes.
  10. Place cookies on the prepared baking sheet, leaving a little space between each. Bake for 15-18 minutes, or until the edges are lightly golden brown.
  11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your cranberry orange shortbread!