CRANBERRY-ORANGE SHORTBREAD COOKIES

 

  • Cooking Time: 15
  • Servings: (approx.) 30
  • Preparation Time: 15

Ingredients

  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. orange (or almond) extract
  • 1/2 cup dried cranberries, chopped
  • 1 Tbsp. orange zest
  • 2 cups all-purpose flour
  • 1/4 tsp. baking powder
  • 1/8 tsp. salt

Directions

  • 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.

Notes

I’ve just made these for the first time today, and let me tell you, they are one delicious cookie! Very buttery, with a nice, tender crumb. The original recipe came from a recent issue of SOUTHERN LIVING, and called for 1/2 teaspoon of almond extract. I didn’t have any, so I used orange extract instead, and it worked great. The end result was just the right amount of cranberry-orange flavor! Another good feature of these cookies is that they are soooo simple to make, AND you can freeze the dough for up to a month before baking. I’m making another batch today to give as Christmas gifts…the first ones are almost gone!!

Categories: Cookies 

Author Credit: Southern Living Magazine

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