Description
Buttery shortbread cookies filled with orange zest and finely chopped cranberries, finished with a smooth white chocolate drizzle for a festive, melt-in-your-mouth treat.
Ingredients
Shortbread Dough
- 1 cup (226g) unsalted butter, room temperature
- ¾ cup (143g) granulated sugar
- Zest of 1 orange or tangerine
- 1 teaspoon (5ml) almond extract or vanilla
- ¼ teaspoon salt
- 2 cups (280g) all-purpose flour
- 1 cup (120g) sweetened dried cranberries, finely chopped
Decoration
-
6 oz white chocolate (melting wafers, bar, or chips)
Instructions
- Beat butter and sugar until creamy. Mix in orange zest and almond (or vanilla) extract.
- Add salt and flour, mixing until a soft dough forms.
- Fold in the finely chopped cranberries.
- Shape into a log or disc, wrap, and chill for 1 hour.
- Preheat oven to 350°F (177°C). Slice into ¼-inch rounds (or roll and cut shapes).
- Bake for 10–12 minutes, until edges are set. Cool completely.
- Melt white chocolate and drizzle over the cooled cookies. Allow to set before storing.
Notes
- Chill the dough well for clean-edged cookies.
- Chop cranberries very fine so they don’t break the dough.
- Use lemon zest for a brighter twist.
- Dip half the cookie in white chocolate instead of drizzling for a fancier finish.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes