Description

One chilled log of butter shortbread with chopped sweetened dried cranberries and orange zest, sliced and baked.

Ingredients

Scale

2 cups All-purpose flour
1 cup Unsalted butter, softened but not melted
1/2 cup Powdered sugar
1/2 cup Sweetened dried cranberries, finely chopped
2 teaspoons Fresh orange zest
1/2 teaspoon Vanilla extract
1/4 teaspoon Fine salt

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Instructions

Beat softened butter and powdered sugar until smooth, not airy. Stir in orange zest, vanilla and salt. Add the flour just until a cohesive dough forms, then distribute the finely chopped dried cranberries without overworking.
Shape the dough into one approximately 12-inch log about 2 inches in diameter on parchment, wrap securely and refrigerate about 90 minutes or until firm enough to slice cleanly.
Heat the oven to 325 F (165 C) and line two baking sheets. Use a sharp knife to cut approximately 1/3-inch-thick rounds, rotating the log occasionally to keep it round. Place pieces about 1 inch apart; return soft pieces to the refrigerator briefly.
Bake one sheet at a time on a middle rack for an estimated 15 to 18 minutes, until the edges are lightly golden while the tops remain pale. Let cookies settle on the sheet for several minutes, then transfer to a rack; repeat the second sheet.
Cool completely, approximately 20 minutes, before handling or boxing. Count the actual slices, record spread and texture, and revise any chilling or storage claim after a test batch.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 110 minutes, included in the total.

Development estimate: about 90 minutes log chilling and 20 minutes cooling, with two 18-minute trays baked sequentially. Yield and oven time depend on log diameter and slice thickness.

Prep Time: 25 minutes
Chilling, resting or cooling: 110 minutes
Cook Time: 36 minutes

Nutrition

Serving Size: One approximately 1/3-inch-thick cookie from a working 12-inch log