Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon (1.5g) salt
  • 2 cups (240g) all-purpose flour
  • Zest of 1 large orange (about 1 tablespoon)
  • 1 teaspoon (5ml) pure vanilla extract
  • ½ cup (60g) dried cranberries, chopped
  • 2 tablespoons (30ml) orange juice
  • 1 tablespoon granulated sugar, for sprinkling (optional)

Instructions:

  1. Soak chopped dried cranberries in orange juice for 15 minutes to plump them up.
  2. In a large bowl, cream together the softened butter, sugar, and salt until light and fluffy.
  3. Beat in the orange zest and vanilla extract.
  4. Gradually add the flour to the butter mixture, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the soaked and plumped cranberries into the dough.
  6. Press the dough evenly into a 9-inch round (or square) baking pan lined with parchment paper.
  7. Cover the pan and chill the dough in the refrigerator for at least 30 minutes.
  8. Preheat oven to 325°F (160°C).
  9. Remove the chilled dough from the refrigerator. Score the dough into wedges or cookie shapes with a knife. Sprinkle with granulated sugar, if desired.
  10. Bake for 25-30 minutes, or until the edges are lightly golden brown and the shortbread is set.
  11. Let the shortbread cool completely in the pan before cutting along the scored lines. This recipe yields a delightful cranberry orange shortbread.