Orange Cranberry Shortbread

For the Shortbread Cookies

1. Preheat the oven to 350ºF.
2. Combine the butter and sugar until well mixed.
3. Add the vanilla, mix well.
4. Add the flour and mix until it is evenly distributed.
5. Add the orange zest and cranberries, mix until combined. The dough will be crumbly and should be the texture of wet sand and hold together when pressed. If it is too dry, add water 1 tablespoon at a time until the texture is correct.
6. Press the dough together into a rectangle on a sheet of parchment.
7. Roll out into a rectangle about ¼ inch thick.
8. Cut into rectangles about 2x3 inches.
9. Cover and chill for 1 hour, up to 3 days.
10. Remove from the fridge and let set for 10 minutes to slightly softened.
11. Bake on lined or greased baking sheets for about 20 minutes, or until the edges are lightly browned.

For the Orange Glaze

1. Combine the powdered sugar, orange zest and orange juice, whisk until smooth.
2. Once the shortbread cookies are cool, dip them in the glaze. Set on a cooling rack that is set over a sheet pan so the excess glaze can drip off.
3. Let set.