Cranberry-Orange Shortbread |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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These cookes are another delicious way to use cranberries during their too short season and are great to add to holiday cookie trays. Recipe source: Gardner (Winter 2003/04) Ingredients:
1 cup unsalted butter, room temperature |
1/4 cup brown sugar |
1/4 cup white sugar |
1 1/4 cups white flour |
1 cup whole wheat flour |
1 orange, zest of, grated |
1/2 cup cranberries, finely chopped |
1/4 teaspoon salt |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 325-degrees F.
2. Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.
3. In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
4. Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
5. Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
6. Bake for 25-35 minutes or until slightly firm and edges are golden brown.
7. Transfer baking sheet to a work surface and let cool 5 minutes.
8. Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
9. Let cool completely and then transfer the cookies to an airtight container.
10. Will keep at room temperature for up to 10 days.
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