Cranberry Orange Shortbread Cookies

Ingredients:

1 cup unsalted butter room temperature
½ cup powdered sugar
½ tsp salt
1 tbsp orange juice fresh squeezed
1 tbsp orange zest
2 cups all-purpose flour
½ cup dried cranberries
1 tbsp granulated sugar

Directions:

In a large bowl with an electric hand mixer, cream together unsalted butter, powdered sugar, and salt on medium speed until smooth.
Add in orange zest and juice and mix to combine.
Add in all-purpose flour and mix on low speed until the dough becomes crumbly.
Combine dried cranberries and granulated sugar in a food processor. Pulse to break up the cranberries into small pieces.
Add the dried cranberries to the crumbly dough. Continue to mix on low speed until the dough forms.
Place dough on a sheet of parchment paper. Form the dough using your hands and the parchment paper into a log about 2 inches in diameter. Chill the dough log for at least 1 hour.
Preheat oven to 350 degrees F. Line a baking sheet pan with a silicone baking mat or parchment paper.
Slice the cookie dough log into ½ inch pieces. Place the cookies on the pan allowing some room for spreading. Bake for approximately 12-14 minutes until the edges are a slight golden-brown color.
Remove the pan from the oven. Cool the cookies on the pan for 2 minutes. Transfer to a wire rack to cool completely.

Notes
Cranberry orange shortbread cookies can be stored in an airtight container at room temperature for about two days.

Make the cookie dough ahead of time and store in the refrigerator for up to a week and in the freezer for one month.

I await your comments! Enjoy!