Equipment Needed
- Stand mixer or hand mixer (you can mix by hand, but a mixer is easier)
- Medium and small mixing bowls
- Microplane or fine grater for zesting
- Measuring cups and spoons
- Plastic wrap or parchment paper
- Baking sheets
- Parchment paper or silicone baking mats
- Sharp knife for slicing
Step-by-Step Instructions
We start by waking up the flavors. In the bowl of your stand mixer fitted with the paddle attachment, combine the gloriously soft butter, powdered sugar, and that vibrant orange zest. Beat this on medium speed for a full 3-4 minutes. Don’t skimp here! I’ve timed it, and this creaming process is what introduces tiny air bubbles that give shortbread its signature tender, melt-in-your-mouth crumb. The mixture will become very pale, fluffy, and smell absolutely citrusy and divine. Then, beat in the vanilla extract and salt until just combined.
Now, we add the structure. With the mixer on low speed, gradually add the flour. I like to add it in three additions to prevent a giant flour cloud in my kitchen. Mix only until the flour is just incorporated and the dough begins to clump together around the paddle. It will look a bit dry and crumbly at first—that’s perfect for shortbread! At this point, add your chopped dried cranberries and mix on low for another 10-15 seconds until they’re evenly distributed. The dough will still be quite crumbly.
Here’s the hands-on part. Turn the dough out onto a clean surface. Using your hands, gently press and knead it just until it comes together into a cohesive mass. Overworking it will make the cookies tough. I then divide the dough in half and shape each half into a log about 6-7 inches long and 2 inches in diameter. Roll each log tightly in plastic wrap or parchment paper, smoothing it into a nice cylinder. This is when I pop them into the fridge to firm up. Chilling is mandatory—I’ve tried baking them right away, and the logs simply spread into sad, flat puddles. Chill for at least 2 hours, or up to 3 days.(See the next page below to continue…)