![Cranberry-Orange Butter Cookies](https://cdn.statically.io/img/www.southernliving.com/thmb/YvEv9yKUt_bcz9nkDOnsOdYfIo8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2615601_thegi_biscotti_cranorange_butter_cookies_437_0_1-2000-5f191061675949a08118e6985def9217.jpg)
Ingredients
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1 1/2 cups unsalted butter, softened
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1 1/4 cups unsifted powdered sugar
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1/4 teaspoon plus 1/8 tsp. baking powder
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1/4 teaspoon salt
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3/4 cup chopped dried cranberries
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1 1/2 tablespoons orange zest (from 3 oranges)
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1 cup demerara sugar or sparkling sugar, as needed for decorating
Directions
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Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Beat in vanilla.
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Stir together flour, baking powder, and salt in a bowl. Gradually add flour mixture to butter mixture, beating on low speed until combined, about 1 minute. Beat in cranberries and orange zest until just combined, about 30 seconds.
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Divide dough in half. Shape each half into a rectangular log about 9 inches long x 2 inches wide x 2 inches tall. Wrap in plastic wrap, and chill at least 2 hours or up to overnight.
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Preheat oven to 350°F. Place demerara sugar in a shallow dish. Unwrap dough logs. Gently press demerara sugar into long sides of both logs.
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Cut dough into 1/4-inch-thick slices. Arrange slices 1 inch apart on 2 baking sheets lined with parchment paper.
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Working in 2 batches, bake cookies in preheated oven until edges are lightly browned, 10 to 12 minutes. Cool on baking sheets 5 minutes. Transfer cookies to wire racks, and cool completely, about 20 minutes. Store in airtight containers up to 1 week.