Delightful shortbread cookies with a perfect blend of tart cranberries and sweet orange zest, creating a melt-in-your-mouth experience.

Scale

1 cup Unsalted Butter, softened

1/2 cup Granulated Sugar

1/2 cup Powdered Sugar

2 cups All-Purpose Flour

1/4 cup Cornstarch

1 tablespoon Fresh Orange Zest

1 cup Dried Cranberries

1 teaspoon Vanilla Extract

1/2 teaspoon Salt

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Stir in orange zest and vanilla extract until well blended.
In a separate bowl, whisk together flour, cornstarch, and salt, then gradually add to the wet ingredients.
Fold in the dried cranberries gently.
Roll out tablespoon-sized balls of dough and place on prepared baking sheets, spacing them 2 inches apart.
Chill the dough in the refrigerator for 15-30 minutes if time permits.
Bake for 18-20 minutes or until edges are lightly golden.
Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

To enhance the flavor, consider adding a drizzle of icing made from powdered sugar and orange juice after cooling.

Keywords: cookies, shortbread, cranberry, orange, dessert