I thought these little stars would be a fun adaptation of shortbread.
Since the dough doesn’t have any eggs, it will keep in the fridge for at least a week, and then you just roll out a few whenever you need them.
I got that little gift box at Pier 1 for about 50 cents.
cranberry orange shortbread
2 sticks (226g) unsalted butter at room temperature
2/3 cup (125g) sugar
zest of 1 orange
1/2 teaspoon kosher salt
2 cups (300g) unbleached all-purpose flour
1/2 cup (75g) dried cranberries, roughly chopped
1. In the bowl of an electric mixer, cream the butter and sugar until smooth. Incorporate the orange zest and salt. Add flour and mix until just incorporated. Stir in cranberries.
*Or freeze. Defrost in refrigerator.