Plate Pedestal Craft & Cranberry Orange Shortbread Cookies

Turn the plate over, throw some glue around the edge of the candlestick holder, and put it in the middle of the plate. Throw some more glue around it, and let it sit for 24 hours. I chose smaller plates and candlestick holders, you can get big plates for cake stands- be creative!

Voila! You have a cookie, candy, cheese ball OR

banana holder!

This would be a cute gift for valentines with these delicious Cranberry Orange Shortbread Cookies. I’m just sayin’.

Your mixin’s: Butter, powdered sugar, vanilla extract, almond extract, orange zest, dried cranberries, flour, baking powder and salt.

Beat butter with a mixer on medium speed until creamy and smooth-about 2 minutes.

Gradually add the powdered sugar, beating until smooth.

Add vanilla, almond extract, orange zest and dried cranberries and beat until combined. Reduce speed to low.

Mix flour, baking powder and salt. Gradually add flour mixture to butter, beating at a low speed until blended.

Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).

Preheat oven to 350 degrees. If frozen, let the logs stand at room temp for 10 minutes. Remove parchment. Slice logs into 1/4 inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 12 minutes. Let cool.

Serve them up on your cute “pedestal” and enjoy!

Cranberry Orange Shortbread Cookies
Makes about 4 dozen

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Cranberry Orange Shortbread Cookies

Ingredients

• 2 sticks unsalted butter room temperature
• 3/4 cups powdered sugar
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 T finely grated orange zest
• 1/2 cup chopped dried cranberries
• 2 cups all-purpose flour
• 1/4 tsp. baking powder
• 1/8 tsp. salt

Instructions

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 1 1/2 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 1/4 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.