Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Unsalted butter, cold and diced: 1 cup (2 sticks, 227g)
- Sugar: 1/2 cup (100g)
- Salt: 1/4 teaspoon
- Orange zest: 1 tablespoon
- Dried cranberries: 1 cup (100g)
Preparation Time:
Preparation Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the flour, butter, sugar, salt, and orange zest.
- Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Add the cranberries and mix until just combined.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to a thickness of 1/4 inch (6mm).
- Cut the dough into desired shapes using a cookie cutter.
- Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 200 per cookie
- Fat: 10g
- Carbohydrates: 25g
- Protein: 2g
Dish Characteristics:
- Buttery and crumbly
- Festive with cranberry and orange flavors
- Perfect for holiday parties or as a gift
User Comments:
- "These cookies are so delicious and easy to make. They're perfect for Christmas time."
- "I love the combination of cranberries and orange. It's a unique and flavorful cookie."
- "These shortbread cookies are so addictive! I can't stop eating them."
Special Precautions and Tips:
- To ensure the cookies are crumbly, make sure to use cold butter.
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it is no longer sticky.
- Let the dough chill in the refrigerator for at least 30 minutes before rolling it out. This will help prevent the cookies from spreading too much in the oven.
