A flavorful cranberry orange shortbread great for holiday entertaining.
Keyword: cranberry, orange, shortbread
zest of 1 orange
1/2cupsugarYes, more sugar, the first sugar is to mix with the cranberries, so I put them separate so it would not be confusing
1cupsoftened butteror at least not rock hard
1tbsorange juice (I just squeezed in juice from the orange I zested.
In a food processor, or a bowl, combine orange zest, cranberries, and 1/4 cup granulated sugar. Pulse to break cranberries down in size a bit so they are easier to eat in the cookies.
In a bowl stir together flour and 1/2 cup sugar
Cut butter into the bowl, and then use a wooden spoon or your hands to combine the mixture together. It will be a sandy texture.
Stir in orange juice, vanilla, and cranberry mixture, and combine well
Lay out a piece of plastic wrap, and dump 1/3 the shortbread dough onto it, roll it into a log. It will still be crumbly, so use the plastic wrap to help you get it to hold together. Repeat for the rest of the dough.
Put the rolls of shortbread dough into a Hefty Quart Freezer Slider Bag, and label
When ready to bake, pull out of freezer, preheat oven to 350
Slice about 1 centimeter or so thick
Place on sprayed cookie sheet and bake 8-10 minutes
Let rest on sheet 2 minutes, then move to cooling rack
Let cool and enjoy
If you do not want to freeze the dough, and want to use it immediately, refrigerate for at least 30 minutes, and bake only 6-8 minutes, until slightly browned on edges.