Orange Cranberry Shortbread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup vegan butter, softened
02 -
2 tablespoons orange juice, divided
03 -
1 teaspoon pure vanilla extract
→ Dry Ingredients
04 -
2/3 cup granulated sugar
05 -
2 1/4 cups all-purpose flour
06 -
2 teaspoons orange zest
07 -
1/2 cup dried cranberries, finely chopped
08 -
1 cup powdered sugar (for glaze)
# Instructions:
01 -
Using a handheld or stand mixer fitted with a paddle attachment, beat the softened vegan butter and granulated sugar for 1 to 2 minutes until creamy and smooth.
02 -
Add pure vanilla extract to the creamed mixture and blend until evenly combined.
03 -
Add all-purpose flour to the mixture and blend on low speed until just incorporated. Then add orange juice, orange zest, and finely chopped dried cranberries; mix until evenly distributed. The dough will be thick and slightly sticky.
04 -
Shape the dough into a log approximately two inches in diameter. Wrap tightly in plastic wrap and refrigerate for about 2 hours, or up to 2-3 days.
05 -
Set the oven to 350°F (177°C) and line a large baking sheet with parchment paper.
06 -
Remove chilled dough from refrigerator and slice into 1/4 inch (about 6 mm) thick cookies. Arrange the slices evenly on the prepared baking sheet.
07 -
Bake for 12 to 14 minutes until edges are very lightly browned. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 -
Whisk powdered sugar with remaining 2 tablespoons of orange juice until smooth. Drizzle the glaze over fully cooled cookies if desired.
# Notes:
01 -
Ensure vegan butter is properly softened for optimal creaming. Chilling dough prevents excessive spreading during baking. Baking duration may vary based on oven differences.