Cranberry Orange Shortbread Cookies
  • 2 sticks unsalted butter, room temperature
  • ¾ cups powdered sugar
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 T finely grated orange zest
  • ½ cup chopped dried cranberries
  • 2 cups all-purpose flour
  • ¼ tsp. baking powder
  • ⅛ tsp. salt
  1. Beat butter with a mixer on medium speed until creamy and smooth-about 2 minutes.
  2. Gradually add the powdered sugar, beating until smooth.
  3. Add vanilla, almond extract, orange zest and dried cranberries and beat until combined.
  4. Reduce speed to low. Mix flour, baking powder and salt.
  5. Gradually add flour mixture to butter, beating at a low speed until blended.
  6. Form dough into 2 logs, each about 1½ inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
  7. Preheat oven to 350 degrees. If frozen, let the logs stand at room temp for 10 minutes.
  8. Remove parchment. Slice logs into ¼ inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment.
  9. Bake until pale golden, about 12 minutes. Let cool.
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