Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large bowl, beat softened butter and sugar together until light and fluffy, about 2–3 minutes. Mix in salt, orange zest, and vanilla extract.
- Gradually add flour and mix on low speed just until combined — don't overmix or your shortbread will be tough. Add heavy cream if the dough seems too dry.
- Fold in chopped chocolate chunks and dried cranberries with a spatula.
- Press dough evenly into the prepared pan, smoothing the top with a spatula. The layer should be about ½ inch thick — use your hands to push corners down if needed.
- Bake for 28–32 minutes, until edges are lightly golden and top is set. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Cool completely in the pan on a wire rack — this takes about 45 minutes. Don't skip this step; cutting too early causes crumbling.
- Once fully cooled, lift from the pan using parchment overhang and cut into squares or rectangles.
Nutrition
Notes
What keeps me coming back is how forgiving this recipe is — you don't need to get fancy with technique or temper chocolate. The dough comes together quickly, just press it into a pan, bake it, and let it cool before cutting. They travel well too, which means I can pack them in tins for neighbors without worrying about them crumbling apart.
The trick is really in the ratio of butter to flour and letting them fully set at room temperature — they'll be crumbly if you cut into them too soon. I usually make these on a Sunday afternoon when I have thirty minutes to spare, but honestly, any time works. They keep for about two weeks in an airtight container, though they rarely last that long.