Tart and delicious, packed with the freshest cranberries for a sweet spring treat!

INGREDIENTS:

• 1 cup salted butter, softened
• 1/2 cup sugar
• 1 1/2 cups all purpose flour
• 1 tablespoon orange zest
• 1 1/2 cups fresh whole cranberries, chopped

DIRECTIONS:

1. In a mixing bowl, use a hand-held mixer to beat together the butter and sugar. Beat for 3 minutes or until the mixture is light and fluffy.
2. Next, add the flour. If you used unsalted butter, add 1/4 teaspoon of salt now too.
3. With your beater on a low setting, beat the dry ingredients into the butter and sugar mixture until well combined.
4. Add in the orange zest and chopped cranberries.
5. Use a wooden spoon to mix the zest and berries into the cookie batter.
6. Turn the dough out onto a sheet of parchment paper.
7. Form the dough into a long log, about 45 centimeters or 18 inches in length.
8. Roll the log in the parchment paper and then into plastic wrap.
9. Refrigerate for 1 hour.
10. When ready to bake, preheat your oven to 350 degrees F.
11. Prepare a baking sheet by lining it with a silicone liner or with parchment paper and set it aside.
12. Remove the plastic wrap and parchment paper from the cookie log.
13. Using a sharp knife, cut the log into one centimeter or 3/8 inch slices.
14. Lay the slices onto the prepared baking sheet about an inch apart.
15. Bake for 10-12 minutes or until the bottom edge of the cookies have browned.
16. Remove from oven and allow cookies to cool on baking sheet for 5 minutes.
17. Remove and transfer cookies to a wire cooling rack to finish cooling.