Directions

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  1. Place the softened butter and sugar in a bowl. Beat on high speed with an electric beater (or stand mixer) until creamy and fluffy (about 2 mins).
  2. Add the egg yolk, vanilla extract, orange zest and salt. Mix to combine.
  3. Add flour and cranberries. Knead lightly by hand until it forms a dough. Be careful not to over-knead.
  4. Roll the dough into a 2″ diameter log.
  5. Wrap in plastic and refrigerate for 2 hours.
  6. Preheat the oven to 175C.
  7. Remove the plastic and use a sharp knife to cut the log into ¼” thick slices.
  8. Bake for 10-12 minutes.
  9. Let cool in tray for 10-15 minutes before transferring to a wire rack.
  10. Melt the chocolate in the microwave or on a double-boiler. 
  11. Dip the cookie halfway in the melted chocolate (skip this step if you would like to enjoy the cookie without the added chocolate flavour).
  12. Place in the fridge for at least 30 minutes to let the chocolate set.