Unsalted butter: 1 cup (2 sticks), softened at room temperature
Powdered sugar: 3/4 cup, sifted
Vanilla extract: 1 teaspoon
Orange zest: From 1 large orange
All-purpose flour: 2 1/4 cups
Salt: 1/4 teaspoon
Dried cranberries: 3/4 cup, roughly chopped
Optional for glaze: 1 cup powdered sugar mixed with 2-3 tablespoons orange juice
Instructions
Prepare the Dough:
In a large mixing bowl, cream together the softened butter and 3/4 cup powdered sugar until light and fluffy. Mix in the vanilla extract and orange zest.
Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined. Do not overmix.
Fold in the chopped dried cranberries until evenly distributed throughout the dough.
Chill the Dough:
Turn the dough out onto a piece of plastic wrap. Form the dough into a log shape, about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours, or until firm enough to slice.
Preheat Oven and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Slice and Bake:
Once chilled, unwrap the dough log and slice it into 1/4 inch thick rounds. Place the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 12-14 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Glaze (Optional):
If desired, whisk together 1 cup powdered sugar with enough orange juice to make a thick but pourable glaze. Drizzle the glaze over the cooled cookies.
Allow the glaze to set before serving or storing.
Serve and Enjoy:
Once the cookies are completely cool (and the glaze has set, if used), serve them immediately or store them in an airtight container for up to a week.
