Cranberry Orange Shortbread
Cranberry Orange Shortbread
Makes about 50 cookies. From the website recipegirl.com
- 1 cup 2 sticks unsalted butter
- 1 cup granulated white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 3 to 3½ cups all purpose flour
- ⅓ cup cornstarch
- ¾ teaspoon kosher salt
- ⅔ cup dried sweetened cranberries (very finely chopped)
- 1 medium orange (zested (only the zest is used))
- Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
- Place the butter and sugar in the bowl of an electric stand mixer, and beat on medium low speed until smooth.
- Add the egg and vanilla, and continue to beat until incorporated.
- Add 3 cups of the flour, the cornstarch, and salt, and stir on low speed until a stiff dough has formed.
- If the dough still feels sticky, add more flour (¼ cup at a time) until it pulls away cleanly from the sides of the bowl.
- Stir in the dried cranberries and orange zest.
- Between 2 sheets of parchment paper, roll the dough to a thickness of ⅛ inch.
- Use a 2½ inch fluted round cookie cutter to cut shapes.
- Place the unbaked cookies on the prepared baking sheets, and bake for 10 to 14 minutes, or until just beginning to turn golden around the edges.