Cranberry Orange Shortbread Cookies

12/13/2021

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

Directions:

  • Step 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.

  • Step 2

    Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.

  • Step 3

    Gradually add flour mixture to butter mixture, beating at low speed until blended.

  • Step 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.

  • Step 5

    Preheat oven to 350°.

  • Step 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.

  • Step 7

    Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.

  • Step 8

    Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.