Recipe: Cranberry-Orange Shortbread Cookies
Cranberry-Orange Shortbread Cookies
Open Table Board Member Norma Frye bakes dozens of cookies that she shares with family and friends during the holidays. This recipe for Cranberry-Orange Shortbread Cookies is one that is always a hit with those lucky friends.
Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 2/3 cup dried cranberries
- 1 TBS orange zest
- 2 tsp vanilla
- ½ tsp almond extract
- 2 cups all-purpose flour
- ¼ tsp baking powder
- 1/8 tsp salt
- white chocolate for decoration
Directions
- Add cranberries and powdered sugar into a food processor and process until chopped.
- Beat butter at medium speed with electric mixer until creamy. Add sugar and cranberry mixture and beat lower speed until incorporated. Add orange zest, vanilla, almond and mix until blended.
- In a separate bowl stir or whisk together the flour, baking powder and salt.
- Add flour mixture to butter mixture gradually, beating at low speed until blended.
- Shape shortbread dough into 2 7” logs. Wrap in wax paper and chill 4 hours or freeze in zip top bags for up to 1 month.
- When ready to bake preheat oven to 350
- If frozen, let logs stand at room temperature for 10 minutes. Cut each lot into ¼ in slices and place 1” apart on lightly greased or parchment lined baking sheets
- Bake for 10 -12 minutes or until edges are very slightly browned.
- Remove from baking sheets and let cool completely (about 20 minutes).
- Melt white chocolate to drizzle over top.
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