Cranberry-Orange Shortbread

By á-160091

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

Details

Servings 1
Preparation time 20mins
Cooking time 55mins
Adapted from food.com

Preparation

Step 1

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 or just form it into a log, chill, slice and bake! ). 9 Let cool completely and then transfer the cookies to an airtight container. 10 Will keep at room temperature for up to 10 days.