Cranberry Orange Shortbread Cookies

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Cream the Butter and Sugar: In a large mixing bowl, beat together the softened 1 cup of unsalted butter and 1/2 cup of powdered sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer. The creaming process is key to making the cookies light and airy.
3. Add Flavor: Mix in the 1 teaspoon of vanilla extract and the zest of 1 orange. The orange zest will add a fresh, citrusy fragrance and flavor that complements the cranberries beautifully.
4. Incorporate the Dry Ingredients: Gradually add the 2 cups of all-purpose flour and 1/4 teaspoon of salt to the butter mixture, mixing until just combined. Be careful not to overmix; the dough should come together without being too tough.
5. Fold in the Cranberries: Gently fold in the 1 cup of chopped dried cranberries. The cranberries will add a tart bite and chewy texture to the buttery shortbread.
6. Shape the Cookies: Roll the dough into logs or shape it into small balls, depending on your preference. If you roll it into logs, slice the dough into rounds. If you prefer a different shape, simply roll small balls of dough and flatten them slightly with your fingers or the back of a spoon. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be sure to check the cookies toward the end of the baking time to avoid overbaking.
8. Cool the Cookies: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up while still warm, making them easier to handle.