Holiday Cranberry Orange Chocolate Chip Shortbread Cookies
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Holiday Cranberry Orange Chocolate Chip Shortbread Cookies

If you love rich, buttery cookies, you really need to give these Holiday Cranberry Orange Chocolate Chip Shortbread Cookies a try. Maybe you could even leave one, or two for Santa? (Nahhhh!)
Prep Time15 mins
Author: Kim Lange

Ingredients

  • 1 cup butter 2 sticks, softened
  • 3/4 cup powdered sugar
  • 1 tablespoon orange zest or 1 tablespoon orange juice
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup chopped dried cranberries
  • 1/3 cup finely chopped pecans
  • 1/2 cup mini semisweet or white chocolate chips

Instructions

  • Preheat oven to 350°
  • Using a mixer, beat softened butter at medium speed until creamy.
  • Gradually add powdered sugar, beating until smooth.
  • Stir in orange zest and vanilla extract until blended.
  • Stir together flour, baking powder, and salt.
  • Gradually add flour mixture to butter mixture, beating at low speed until blended.
  • Add in cranberries, pecans and chocolate chips, folding in until combined.
  • Shape shortbread dough into 2 (7-inch) logs.
  • Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
  • If frozen, let cookie logs stand at room temperature for 10 minutes for easier cutting.
  • Cut each log into 1/3 inch to 1/2 inch slices.
  • Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
  • Bake shortbread for 10 to 12 minutes or until edges of slices are golden.
  • Remove shortbread from baking sheets, and place on wire racks and let cool completely.
  • Store in airtight containers.

Notes

Makes 2 dozen-ish
You can also freeze the unbaked cookies (after the dough is cut into circles). When ready to use them, place the frozen cookies on a cookie sheet and bake for a minute or two longer. :)