Shortbread is a tradition in our family holiday baking, this year I wanted to try a new spin on the clasic shortbread. Also, having the shortbread in the freezer in logs makes them super convenient when company pops by!
Author: Ruth Ann
2CupsAll Purpose Flour
1 Cup Butterroom temp
3/4 CupIcing Sugar
2 CupsDried Cranberries
Combine dry ingredients in a bowl and set aside.
Cream butter, sugar and extracts together with blender.
Blend in flour mixture slowly until well combined into a firm dough.
Fold in orange zest and cranberries until mixted throughout.
Form into two logs, wrapping tightly in wax paper or plastic wrap. Place in labeled freezer bag and freeze up to 6 months.
Preheat oven to 350 degrees
Slice cookies and place on parchment lined baking sheet.