Cranberry Swirl Shortbread | America's Test Kitchen

Ingredients

• 4 ounces (113 grams/1 cup) fresh or frozen cranberries
• 1/2 cup (3 1/2 ounces/99 grams) granulated sugar
• 1/2 teaspoon grated orange zest plus 2 tablespoons juice
• 1/4 teaspoon ground cinnamon
• 2 cups (10 ounces/283 grams) all-purpose flour
• 1/2 cup (2 ounces/57 grams) confectioners' sugar
• 1/2 teaspoon salt
• 14 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled