Ingredients
Scale
- 60 g caster sugar
- 1 orange (zest)
- 125 g unsalted butter (room temperature)
- 1 tsp vanilla extract
- 180 g plain flour (all-purpose)
- 75 g dried cranberries (finely chopped)
- 120 g powdered icing sugar (confectioners’ sugar)
- 30 ml orange juice
- 1 tsp unsalted butter (melted)
Instructions
- In a bowl, rub together caster sugar and orange zest until fragrant.
- Cream together butter, orange-infused sugar, and vanilla extract until light and fluffy.
- Gradually add flour and cranberries; mix until just combined.
- Form dough into a disc, roll out to ½ cm thick, and chill for 30 minutes.
- Cut out shapes with cookie cutters; refrigerate again for 30 minutes.
- Bake at 170°C (335°F) for 12-15 minutes until golden around the edges.
- Prepare the glaze by mixing icing sugar with orange juice and melted butter until smooth.
- Dip cooled cookies into the glaze; let them set on wire racks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 5g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg