I’m finally back from no oven land! It’s tough being without your oven when you use it most every day. I wish that upon no one!
I’ve had these craisins sitting around in my cupboard for ages, today I finally put them to good use, shortbread! I love shortbread because you can flavor it any way you like, this combination is one of my favorites, cranberry and orange. I was originally going to do scones with the same flavors, but choose these instead in the interest of working through my cookie issues.
I’ve never made these slice and bake kind before, I’d always avoided them for some reason. No idea why, they were so easy. I made up the dough last night and baked them this morning, they came out wonderfully. Put them on your christmas cookie bake list, these beauties will be sent out in christmas packages later today.
Cranberry Orange Shortbread Cookies
Makes about 4 dozen
2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 tablespoon finely grated orange zest
1/2 cup chopped dried cranberries
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Beat butter with a mixer on medium speed until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, beating until smooth. Add vanilla, almond extract, orange zest and dried cranberries and beat until combined. Reduce speed to low.
Mix flour, baking powder and salt. Gradually add flour mixture to butter beating at a low speed until blended.
Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 350.
If frozen, let the logs stand at room temp for 10 minutes. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 12 minutes. Let cool.
Cookies can be stored in an airtight container for up to 1 week.