Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cornstarch, and salt until well combined.
- Add the cold, cubed unsalted butter to the flour mixture and mix on low until the mixture resembles coarse crumbs.
- Gently fold in the chopped dried cranberries and fresh orange zest until evenly distributed.
- Transfer the mixture onto a sheet of parchment paper, form into a rectangle, wrap, and refrigerate for 20 minutes.
- Preheat your oven to 325°F (160°C) and prepare a baking sheet.
- Once chilled, cut the dough into 24 uniform sticks and arrange on the baking sheet.
- Bake for about 20 minutes until the edges are golden brown.
- Allow to cool completely, then whisk together the glaze ingredients and drizzle over the cookies.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
