Orange Cranberry Shortbread

By mitzzy

Ingredients

• 1 1/4 cups cornstarch
• 1 1/4 cups icing sugar
• 2 1/2 cups cake and pastry flour
• 2 cups softened butter
• 1 cup dried cranberries
• 2 tbsp finely grated orange zest
• 2 tbsp orange liquor - I use Grand Marnier
• 1 tsp cinnamon

Details

Servings 60

Preparation

Step 1

Pre heat oven to 325 degrees.
Sift together cornstarch, icing sugar, cinnamon in large bowl.
In food processor, pulse together flour and cranberries until cranberries are in small pieces.
Add to other dry ingredients. Cream butter, and liquor in mixer. Mix until light and fluffy.
Stir dry ingredients into butter, until soft dough forms.
Split dough in to 2 balls. Wrap in plastic wrap, and refrigerate until needed.
Roll out 1 ball of dough to about 1/4 inch thick on a lightly floured surface
and cut out shapes with cookie cutters.
Place shapes on cookie sheet lined with parchment paper,
and back for 18 - 20 mins or until bottoms just start to brown.
Cool slightly before removing from pan.
Makes approx 60 cookies depending on size.