Orange Cranberry Shortbread Cookies With Eggnog Icing
Indulge in these delicious Orange Cranberry Shortbread Cookies With Eggnog Icing. Holiday bliss in every bite that will leave you wanting more!
Ingredients
Orange Cranberry Shortbread Cookies
- 1 1/2 Cups Salted Butter room temp/softened
- 1 Cup Icing Sugar
- 3 Cups All-Purpose Flour
- 1/2 Cup Dried Cranberries halves
- 1/4 Cup Orange Zest
Eggnog Icing
- 1/4 Cup Icing Sugar
- 1 Tbsp Eggnog
Instructions
Orange Cranberry Shortbread Cookies
- Preheat oven to 325F and line a baking sheet with parchment paper or grease generously with butter or oil.
- In a large mixing bowl, cream your butter with an electric mixer, for 1-3 minutes.
- Next, add in your icing sugar 1/2 cup at a time, and mix again. Make sure to scrape down the sides so everything is well incorporated.
- Now add in your flour 1 cup at a time and mix at low speed. At this point, you'll end up with really crumbly dough.
- Lastly, add in your dried cranberries and orange zest and mix one last time.
- Dump all the dough into your baking sheet and press down firmly including all corners of the pan. If your cookies are on the thicker side, you may want to poke the cookies with a fork for even baking. If the cookies are regular/thin size, leave them as is.
- Bake in the oven for about 20-25 minutes or until the edges are slightly golden. Remove from oven and let cool.
Eggnog Icing
- In a small bowl, whisk together your icing sugar and eggnog until it's at a consistency you want. If you're wanting a more thicker icing, add less eggnog. If you're wanting a thinner consistency, then add more eggnog.
- Once fully whisked and your cookies have cooled, drizzle your icing on top.
- Serve and enjoy!