Enjoy a taste of autumn’s bounty with these Cranberry-Orange Shortbread Cookies.
Cranberry-Orange Shortbread Cookies
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 cups all-purpose flour
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground cloves
- ⅓ cup orange juice
- ½ teaspoon vanilla extract
- ⅔ cup dried cranberries
- 2 teaspoons orange zest
- ½ cup semisweet chocolate morsels
- In the bowl of a stand mixer fitted with paddle attachment, beat toge-ther butter and granulated sugar at medium speed until thick and creamy, stopping to scrape down sides of bowl, 3 to 4 minutes.
- In a medium bowl, whisk together flour, salt, and cloves.
- In a small bowl, stir together orange juice and vanilla extract. Add flour mixture to butter mixture in thirds, alternating with orange juice mixture, beginning and ending with flour mixture, beating just until combined. Add cranberries and orange zest, beating until incorporated.
- Turn out dough onto a lightly floured surface. Divide dough in half, shape each half into a disk, and wrap each disk tightly in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
- On a lightly floured surface, roll out each dough portion to a ¼-inch thickness. Using a 1¼-inch maple leaf cutter, cut 96 cookies from dough, rerolling scraps as necessary. Place cookies 2 inches apart on prepared baking sheets.
- Bake until cookies are set and lightly golden brown, 8 to 10 minutes. Let cool on wire racks.
- In a medium microwave-safe bowl, melt chocolate in microwave oven in 30-second intervals, stirring between each interval until smooth. Drizzle chocolate over cooled cookies. Let chocolate set.
- Store for up to 1 week at room temperature in an airtight container with layers separated with wax paper.