Cranberry-Orange Shortbread Cookies |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Ingredients:
1 cup butter, softened |
3/4 cup powdered sugar |
1/2 cup chopped dried cranberries |
1 tablespoon orange zest |
2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
2 cups all-purpose flour |
1/4 teaspoon baking powder |
1/8 teaspoon salt |
wax paper |
Directions:
1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in chopped cranberries, orange zest, vanilla extract, and almond extract until blended.
2. Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
3. Gradually add flour mixture to butter mixture, beating at low speed until blended.
4. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
5. Preheat oven to 350°.
6. If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
7. Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.
8. Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.
|
|