ORANGE-CRANBERRY SHORTBREAD

Orange-Cranberry Shortbread image

Holiday cookies should be extra-special, so I created this beautiful, delicious shortbread with cranberries, orange and holiday spices to both serve and give as gifts. Everyone loves them!-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1 cup dried cranberries, finely chopped
3 tablespoons orange liqueur
1 tablespoon grated orange zest
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
3-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Gold colored or coarse white sugar, optional

Steps:

In a small bowl, toss cranberries with liqueur, orange zest and vanilla. Let stand, covered, 1 hour., In a large bowl, cream butter and sugars until light and fluffy. Add cranberry mixture; beat just until combined. In another bowl, whisk flour, cinnamon, salt, ginger and cloves; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored or coarse sugar. Refrigerate 10 minutes before baking., Bake 12-15 minutes or until edges are light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 229 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 143mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.