Nothing screams holiday season like shortbread cookies. Except these cookies, have a citrus touch. Try this adaptation of the classic cookie for your next holiday party.
Ingredients:
2 cups all-purpose flour
¼ tsp baking powder
⅛ tsp salt
1 cup butter, softened
¾ cup confectioners' sugar
2 tsp vanilla extract
½ tsp almond extract
1 Tbsp grated orange zest, or more to taste
2 cups sweetened dried cranberries, chopped
Directions:
Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
Preheat oven to 350˚F. Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
Bake in the preheated oven until firm but not browned, about 10 minutes.
Serves: 72
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