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Ingredients
- Chili Chocolate Cookies
- Triple Chocolate Chip Cookies
- Melt-in-Your-Mouth Shortbread
- Soft Oatmeal Cookies
- Oatmeal Raisin Cookies I
- Mom's Chocolate Chip Cookies
- Shortbread Cookies II
- Blueberry Shortbread Bars
- Best Chocolate Chip Cookies
- Measuring All-Purpose Flour
- Types of Salt
- Battle of the Butter: Salted vs. Unsalted
- Sugar and Sweeteners
- Vanilla Extract vs Vanilla Bean
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup butter, softened
- 3/4 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon grated orange zest, or more to taste
- 2 cups sweetened dried cranberries, chopped
Preparation
Step 1
Directions
Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
Bake in the preheated oven until firm but not browned, about 10 minutes.
Kitchen-Friendly View
PREP
25 mins
COOK
10 mins
READY IN
4 hrs
35 mins