Cranberry Orange Shortbread Cookies


What you will need:

  • 1 cup butter, softened

  • ¾ cup powdered sugar

  • ½ cup chopped dried cranberries

  • 1 tablespoon orange zest

  • 2 Teaspoon juice from orange

  • 2 teaspoons vanilla extract

  • ½ teaspoon almond extract

  • 2 cups all-purpose flour

  • ¼ teaspoon baking powder

  • ⅛ teaspoon salt

  • Wax paper


  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 for 4 hours, or freeze logs in 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.