Ingredients:

  • 1 cup (227g) unsalted butter, softened to room temperature
  • 0.5 cup (60g) powdered sugar, sifted
  • 2 tablespoons fresh orange zest (from approx. 2 large oranges)
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour, leveled
  • 0.5 teaspoon fine sea salt
  • 0.75 cup (120g) dried cranberries, finely chopped
  • 0.5 cup (60g) powdered sugar (for optional glaze)
  • 2 tablespoons fresh orange juice

Instructions:

  1. In a large mixing bowl, combine 0.5 cup powdered sugar and fresh orange zest. Use your fingers to rub the zest into the sugar until the mixture becomes fragrant and moist, releasing the essential orange oils.
  2. Add softened butter and vanilla to the orange sugar. Beat on medium-high until smooth and pale. Sift in the flour and salt, mixing on low until just combined. Fold in the finely chopped dried cranberries.
  3. Transfer dough onto parchment paper. Shape into a log approximately 2 inches in diameter.
  4. Chill thoroughly. Refrigerate for at least 2 hours until the log feels firm and cold.
  5. Preheat oven to 350°F (175°C). Use a sharp chef's knife to slice the chilled log into 0.5-inch thick rounds. Place on parchment-lined baking sheets and bake for 12 minutes or until edges are barely golden.
  6. Whisk remaining 0.5 cup powdered sugar with orange juice until smooth. Drizzle over completely cooled cookies and garnish with extra zest if desired.