Recipes

Beat 1 cup softened butter with an electric mixer at medium speed until creamy.

Gradually add 3/4 cup powdered sugar, beating until smooth.

Stir in extracts, cranberries and orange zest until blended.

In a separate bowl, whisk together the flour, baking powder and salt.

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

Shape shortbread mixture into 2 logs, 7 inches long.

Wrap each log in wax paper and chill 4 hours or overnight before proceeding, OR slip the wrapped logs into a freezer bag and freeze for up to a month.

Pre-heat oven to 350F.

If frozen, let the dough logs sit at room temperature for 10 minutes.

Cut each log into 24 slices (NOTE: I didn’t get that many slices; I cut each slice about 1/4” thick, and that worked very well. Cut them too thin, and they fall apart.)

Place sliced cookie dough on a lightly greased, or parchment paper-lined cookie sheet.

Place in oven and bake for 10-12 minutes, or until edges of cookies are slightly golden (mine actually too about 15 minutes).

Cool on wire racks before storing in air-tight containers.