Cranberry Orange Shortbread Cookies

1. Prepare the Dough:
   • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
   • Add the vanilla extract, orange zest, and salt, and mix to combine.
   • Gradually add the flour and mix until a soft dough forms. Stir in the chopped dried cranberries.
2. Shape the Cookies:
   • Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
   • Gently press each ball with a fork to flatten slightly. You can also form the dough into a log, chill it, and slice it into rounds for a more traditional shortbread shape.
3. Bake the Cookies:
   • Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them to prevent over-baking.
4. Cool and Serve:
   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Cranberry Orange Shortbread Cookies are a perfect balance of buttery richness, fruity tang, and just the right amount of sweetness—ideal for any occasion! Enjoy every bite!