Cranberry Orange Shortbread

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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)

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Steps

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Preheat oven to 325-degrees f.

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Line a cookie sheet with parchment paper or spray with non-stick cooking spray and set aside.

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In a large bowl , cream the butter , sugars together using an electric mixer on medium speed.

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Stir in flours , orange zest , cranberries , salt and vanilla beating well on medium-low speed until combined.

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Spoon dough onto prepared baking sheet , spreading well with fingers and your palm to pat dough into a 1 / 4 inch thick rectangle.

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Bake for 25-35 minutes or until slightly firm and edges are golden brown.

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Transfer baking sheet to a work surface and let cool 5 minutes.

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Using large cookie cutters , press a cookie cutter into dough , using various cookie cutters until all shortbread has been cut into shapes.

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Let cool completely and then transfer the cookies to an airtight container.

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Will keep at room temperature for up to 10 days.

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Ingredients

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unsalted butter, brown sugar, white sugar, white flour, whole wheat flour, orange, zest of, cranberries, salt, vanilla