Citrus Shortbread Cookies recipe

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Ingredients

2 cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt
1 cup butter, softened
¾ cup confectioners' sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
1 tablespoon grated orange zest, or more to taste
2 cups sweetened dried cranberries, chopped

Nutrition Info

152.5 calories
carbohydrate: 20.2 g
cholesterol: 20.3 mg
fat: 7.8 g
fiber: 0.8 g
protein: 1.2 g
saturatedFat: 4.9 g
servingSize: -
sodium: 72 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Preheat an oven to 350 degrees F (175 degrees C).

  4. Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.

  5. Bake in the preheated oven until firm but not browned, about 10 minutes.

Recipe Yield

2 dozen

Recipe Note

This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.

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