Cranberry-Orange Shortbread

1. 1

   Preheat oven to 325-degrees F.

2. 2

   Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.

3. 3

   In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.

4. 4

   Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.

5. 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. 6

   Bake for 25-35 minutes or until slightly firm and edges are golden brown.

7. 7

   Transfer baking sheet to a work surface and let cool 5 minutes.

8. 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. 9

   Let cool completely and then transfer the cookies to an airtight container.

10. 10

    Will keep at room temperature for up to 10 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.