Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies

In a bowl add your butter and 2/3 cup of powdered sugar.

Using a hand mixer mix until the butter and sugar are well combined and fluffy. It will look like buttercream icing.

Now add your vanilla, cranberries, orange zest, salt, and flour.

Mix until well combined. All of the flour should be absorbed. The dough will be in little soft crumbles. When you squeeze the dough together in your hand it should hold its shape.

Spread out some cling wrap on the counter and pour the dough on top of it.

Use the cling wrap to press and roll the dough into a log. Once your log is started roll the log up in the cling wrap and twist the ends tight.

Now firmly roll the log back and fourth on the counter to make sure the dough is nice and pushed together.

Keep the log wrapped in cling wrap and chill it in the freezer for 20 minutes or until firm for cutting

Pre heat your oven to 350 degrees.

Take the cookie dough out of the freezer and cut it into fourth inch slices.

Put the 1/4 cup of sugar in a little bowl. Dip both sides of each cookie in the sugar.

Line a baking pan with parchment paper or spray it with pan spray.

Spread your cookies out evenly on the pan. The cookies won't spread but you don't them touching.

Bake the cookies for 15 minutes and let cool.

Icing

While your cookies cooling make the icing.

In a small bowl combine the powdered sugar and milk together.

Place your icing in a small piping bag and drizzle the icing over your cookies in a zig zag motion.

Let the icing set and they are ready to enjoy!