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Saturday, December 19, 2015

Cranberry Orange Shortbread

There is just something about shortbread.  Light, not too sweet, and a perfect holiday cookie.  This one even has a festive sprinkling of cranberry.

2 Sticks butter, room temperature
½ Cup + 4 Tablespoons Powdered Sugar
2 teaspoons Vanilla 
1 T. orange juice
½ Cup dried cranberries
2 Cups Flour
¼ teaspoon Baking Powder
2 pinches of salt
Mix butter and powdered sugar. Add vanilla and orange juice.  Add flour, baking powder and salt.  Roll into one long log and wrap with either saran wrap or parchment paper.  Refrigerate for 45 minutes.  Slice into 1/2" slices and place on parchment lined baking sheet.  Bake at 350 degrees for 10 minutes.

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