Cranberry Orange Shortbread

By sheilaolim

NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
Calories 106
Total Fat 6g

Great to be sub with Blueberries and Lemon too.
Sodium 69mg
Fiber 0
Total Carbohydrate 13g
Protein 1g

Ingredients

• 1 cup butter, softened
• 3/4 cup powdered sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons grated orange peel
• 1/2 teaspoon vanilla
• 2 cups Gold Medal® all-purpose flour
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup sweetened dried cranberries, chopped

Details

Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
2 In large bowl, beat butter, powdered sugar, granulated sugar and orange peel with electric mixer on low speed until blended. Add vanilla. Beat on medium speed until light and fluffy. Stir in flour, cornstarch and salt. Stir in cranberries. Press dough evenly in pan.
3 Bake 30 to 32 minutes or until set. Cool completely in pan on cooling rack. Use foil to lift out of pan. Cut into 8 rows by 4 rows.