Tender, buttery shortbread with cranberries and orange are a match made in heaven, and my Cranberry Orange Shortbread recipe proves it!
Preheat the oven to 300°F (150°C) and line an 8 x 8 inch (20 x 20cm) square pan with parchment.
Beat butter, sugar, orange zest, and lemon zest together with a stand or handheld mixer for about 3 minutes, or until light and fluffy.
Gradually mix in flour and stop when just combined. Lastly, fold in dried cranberries.
Press the dough evenly into the prepared pan, poke holes all over with a wooden skewer and bake for 30-40 minutes, until lightly golden on top.
Cut into 16 squares while still warm. Let cool on a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.