Maroon and Orange Shortbread Holiday Cookie

Enjoy this sweet recipe from our friends at The Inn at Virginia Tech and Preston's Restaurant!

Ingredients

• 1 ½ cups unsalted butter
• 2/3 cup white sugar
• 1/4 cup of dried or fresh chopped cranberries
• Zest of 1 orange
  
• 2 ¾ cups all-purpose flour
• ¼ tsp kosher salt

Directions

• In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy
• Stir in the flour, salt, cranberries, and orange zest until well blended.
• The dough will be somewhat soft. Cover and refrigerate for 1 hour.
• Preheat the over to 375°. Line cookie sheet with parchment paper.
• On a lightly floured surface, roll the dough out to ¼ inch thickness.
• Use your favorite holiday cookie cutter to cut out cookies. (Or simply cut into rectangles 1 ½ x 2 inches in size). Place cookies 1 inch apart on the lined cookie sheet.
• Bake for 8 minutes or until golden at the edges.
• Let cool and enjoy!