Citrus Shortbread Cookies |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty. Ingredients:
2 cups all-purpose flour |
1/4 teaspoon baking powder |
1/8 teaspoon salt |
1 cup butter, softened |
3/4 cup confectioners' sugar |
2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1 tablespoon grated orange zest, or more to taste |
2 cups sweetened dried cranberries, chopped |
Directions:
1. Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
2. Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
3. Preheat an oven to 350 degrees F (175 degrees C).
4. Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
5. Bake in the preheated oven until firm but not browned, about 10 minutes.
|
|