Chocolate, Cranberry and Orange Shortbread Cookies

Makes 24 cookies 

• 1 1/2 sticks unsalted butter at room temperature

• 1 cup granulated sugar

• 1 extra large egg

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1/2 cup chocolate chips

• 1/2 cup dried cranberries 

• 1 teaspoon orange zest

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Turn the mixer on to medium and whip for one minute. Add the egg and mix until combined then turn the mixer to low and add the flour, baking powder and kosher salt, scraping down the sides of the bowl with a rubber spatula if necessary. Add the chocolate, cranberries, and orange zest and mix until just combined. Turn off the mixer, remove the bowl, and mix in any ingredients at the bottom of the bowl that weren’t combined. 

Roll the dough into a 12” log, wrap with plastic wrap and refrigerate for 20 minutes. 

Meanwhile, preheat the oven to 325 degrees F and line two half-sheet baking sheets with parchment paper. 

Remove the dough from the refrigerator and slice into 24 equal cookies. Place on the parchment lined baking sheets and bake for 20 minutes, rotating the sheets halfway through baking. Remove from oven and allow to cool before serving.