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gluten-free cranberry orange shortbread rounds in a wide horizontal shot, stacked on a vintage plate with orange zest and dried cranberries beside a sprig of greenery, natural light, shallow depth of field, landscape orientation

Cranberry Orange Shortbread

Cranberry and orange zest shortbread that is gluten-free and super crunchy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 cookies
Ingredients Method

Ingredients
  

  • 2 cups gluten-free flour blend
  • 1 cup butter softened
  • 0.5 cup powdered sugar
  • 0.5 cup dried cranberries chopped
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Method
 

  1. Cream the butter and powdered sugar until smooth.
  2. Beat in the orange zest, vanilla, and salt.
  3. Stir in the gluten-free flour and chopped cranberries until a dough forms.
  4. Roll into a log, wrap, and chill 30 minutes, then slice into rounds.
  5. Bake at 325F for 12-15 minutes until the edges are pale gold.
  6. Cool on the pan for 5 minutes before transferring.