Cranberry Orange Shortbread Cookies

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 cup unsalted butter, at room temperature
• 2 teaspoons orange zest
• 1/2 cup dried cranberries, chopped
• 1/4 cup orange juice
• Powdered sugar for dusting

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and orange zest, mixing until the mixture resembles coarse crumbs.
2. Stir in the chopped cranberries and orange juice until the dough comes together.
3. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/4-inch thickness and cut it into desired shapes using cookie cutters.
5. Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.