Cranberry Orange Shortbread Cookies are simple, buttery, and tender. The base shortbread recipe consists of only six ingredients, and adding orange zest and dried cranberries takes them to a new level. Make the cookie dough in advance, freeze, and bring them out over the holidays!
In a large standing mixer, combine butter and sugar until light and fluffy. Add almond extract, the egg, and the orange zest, and mix again.
Then add the dry ingredients - the salt, flour, and dried cranberries. Mix until just combined. Don't over-mix.
On a lightly floured surface, roll dough into two oblong shapes. (See pictures in post.) Wrap each log in cling wrap, and refrigerate for at least two hours.
When ready to bake, preheat oven to 350 degrees. Slice dough into 22 - 24 pieces. Place on two baking sheets lined with parchment paper.
Bake for 13 - 15 minutes, or until the the edges just start to brown slightly. Remove cookies to cooling racks.
Add extra orange zest, and then drizzle some melted white chocolate on top.