Cranberry-Orange Shortbread

These cookes are another delicious way to use cranberries during their too short season and are great to add to holiday cookie trays. Recipe source: Gardner (Winter 2003/04)

• Ready In: 55 mins
• Serves: 12
• Yields: 2 inch cookies

Ingredients

• 1  cup unsalted butter, room temperature
• 1⁄4 cup brown sugar
• 1⁄4 cup white sugar
• 1 1⁄4 cups white flour
• 1  cup whole wheat flour
• 1  orange, zest of, grated
• 1⁄2 cup cranberries, finely chopped
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla

Directions

1. Preheat oven to 325-degrees F.
2. Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.
3. In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
4. Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
5. Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
6. Bake for 25-35 minutes or until slightly firm and edges are golden brown.
7. Transfer baking sheet to a work surface and let cool 5 minutes.
8. Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
9. Let cool completely and then transfer the cookies to an airtight container.
10. Will keep at room temperature for up to 10 days.