Cranberry-Orange Shortbread Cookies

Recipe View In a medium bowl, whisk together the flour, salt, baking powder, and ground ginger. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and 1/2 cup of sugar until light and fluffy. (7 minutes) Gradually mix in the orange juice, orange zest, and vanilla extract until well combined. (3 minutes) Gently incorporate half of the flour mixture, mixing until just combined. Add the remaining flour mixture and mix until just combined. Fold in the dried cranberries until evenly distributed. (5 minutes)

Recipe View Shape the dough into a 9x2 1/2-inch rectangular log. (5 minutes) Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up. (4+ hours)

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. (10 minutes)

Recipe View Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. (5 minutes) Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart. Sprinkle the tops of each cookie with a light dusting of granulated sugar. (5 minutes)

Recipe View Bake in the preheated oven until the edges of the cookies are lightly golden, approximately 12 to 15 minutes. (12-15 minutes) Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)