CRANBERRY ORANGE SHORTBREAD

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Cranberry Orange Shortbread image

Treat your guests to these homemade cranberry-orange shortbread bars - a perfect dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 32

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 106, Carbohydrate 13 g, Fat 1, Fiber 1/2 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 69 mg

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