The Easy Shortbread I Put in Every Holiday Cookie Box
Ingredients
- 21 stickscup salted butter
- 1/2100 cupg granulated sugar
- 3/498 cupg powdered sugar
- 2 tablespoons milk
- 2 medium Zestoranges
- 2 1/4270 cupsg all-purpose flour
- 3/4100 cupg dried cranberries
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Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the milk and orange zest until combined.,On medium-low speed, mix in the flour until no streaks of flour remain, about 2 minutes. Mix in the dried cranberries just until well combined.
- Turn the dough out onto the counter. Use your hands to shape the dough into a log, about 12 inches long and 2 inches wide. Gently roll the log back and forth until it’s smooth and cut it in half so you have 2 shorter logs. Wrap each log in plastic wrap. Chill the dough in the fridge for 2 hours.
- Line a baking sheet with parchment paper.
- Remove one log from the fridge and remove the plastic wrap. Use a sharp knife to cut the log into 12 1/2-inch slices. If any dough crumbled off, smush it back together. Place the cookies at least 1 inch apart on the baking sheet.
- Bake the cookies until the bottom edges are lightly golden, 12 to 14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining cookie dough log.,Store in an airtight container for up to 5 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original