My true love sent to me
Twelve shortbread cookies
Cranberry-Orange Shortbread Cookies are so buttery, rich and delicious; you will be sad to see the twelve days of Christmas end!
Cranberry-Orange Shortbread Cookies
adapted from
myrecipes
Ingredients
1 cup butter, softened
3/4 cup powdered sugar
1/2 cup chopped dried cranberries
1 tablespoon orange zest
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 salt
Directions
Beat 1 cup softened butter at medium speed with an electric mixture until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in chopped cranberries, orange zest, vanilla extract, and almond extract until blended.
Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
Gradually add flour mixture to butter mixture, beating low speed until blended.
Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in a zip-top plastic freezer bags for up to a month.
Preheat oven to 350 degrees F.
If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
Bake shortbread slices at 350 degrees F for 10 to 12 minutes or until edges of slices are golden.
Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes), Store in airtight containers.
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