Cranberry-Orange Shortbread Cookies

Step 1
Mix together flour, salt, baking powder, and ginger in a small bowl.

Step 2
Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.

Step 3
Form dough into a 9×2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.

Step 4
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 5
Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.

Step 6
Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.