Cranberry Orange Shortbread Cookies Recipe

Step 1

In a large bowl, whisk together the flour and salt.

Step 2

In another large bowl, use a mixer to beat the butter and sugar until fluffy.

Step 3

Beat in the egg yolk and vanilla extract. Mix until well combined.

Step 4

Gradually add flour mixture to the mixing bowl and beat until well mixed.

Step 5

Fold in dried cranberries and orange peel. It will be a very stiff dough. Stir with a spatula, not the mixer.

Step 6

Divide dough in half and roll each half into a log shape.

Step 7

If you want to coat the outside in nuts finely chop the walnuts. Set up two sheets of parchment paper on a counter and spread the walnuts evenly on the paper.

Step 8

Add a dough log on top of walnuts and roll it to coat the edges. Repeat with the other log.

Step 9

Cover each dough log with plastic wrap and refrigerate for 2 hours or until firm enough to cut.

Step 10

When you are ready to bake preheat the oven to 350 degrees F.

Step 11

Line a baking sheet with parchment paper or a silicone mat.

Step 12

Slice into rounds about 1/8 to 1/4 inch thick and place on the prepared baking sheet. If you aren't planning to glaze them you can sprinkle the unbaked cookies with sparkling sugar for a decorative sparkly finish.

Step 13

Bake for 10-12 minutes or until golden brown on the bottom.

Step 14

Remove them from the oven and put on wire racks to cool.

Step 15

If you want to add glaze mix the powdered sugar and milk. Drizzle it over cooled cookies.

Step 16

Store in airtight container for 4-5 days. Unbaked cookie dough logs will keep in the refrigerator for 4 days.