ORANGE CRANBERRY SHORTBREAD
I needed a cookie. I didn't just want a cookie....I NEEDED a cookie. I didn't want to spend a lot of time or money on ingredients for this one......because like I said, I NEEDED a cookie. Now. One of my "go-to" cookie recipes is shortbread. In my pantry, I had some orange-flavored cranberries (from Trader Joes) and one...
Provided by cassie thornburg
Categories Other Snacks
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325
- 2. Cream the butter until light and fluffy. Add powdered sugar and orange zest. Blend until smooth.
- 3. Add flour and stir by hand - a heavy wooden spoon is best for this. Add cranberries. When the flour is completely mixed into the butter mixture, knead it with your hand about 5-6 times, until smooth.
- 4. Prepare a sheet pan with either parchment paper, or a silpat mat (if you have a shortbread pan, spray it lightly with vegetable oil spray).
- 5. Pat the dough into an 8 inch circle (you can also make this into a square to make sticks, but I like the wedge shape from a circle) right on the sheet pan. You can also roll it, if you have the patience..... You can make a fancy edge and flute it, or just leave it plain. It will still taste delicious.
- 6. Cut the dough into 8 wedges, leaving the circle of dough intact!
- 7. Bake for about 25-30 minutes, or until edges are lightly browned. Let the shortbread cool in the pan for about 8 minutes, then cut again and loosen the wedges apart. Cool wedges on racks.
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