One of my favorite cookies are shortbread cookies. I love how buttery they are and how well they go with coffee or tea. However what I like the most is how simple it is to make. I hope you enjoy these cookies as much as I do.
*Note: I used mandarin oranges because that's what I had on hand. Mandarins have a very soft flavor so I would suggest use stronger oranges if you are wanting an orange flavor.
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CRANBERRY CITRUS SHORTBREAD COOKIES
1 cup softened butter (non-salted)
¾ cup powdered sugar
½ cup dried cranberries (chopped)
1-2 tablespoon citrus zest
2 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt
1 cup powdered sugar
½ teaspoon zest
3 tablespoon citrus juice
- Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually powdered sugar, beating until smooth. Stir in chopped cranberries, orange zest, and vanilla extract until blended.
- Add1/4 tsp baking powder, and 1/8 tsp. Salt. Begin to add 2 cups of flour ½ cup at a time, at a slow speed. Making sure to scrape down the sides.
- Once the dough is well-blended drop it out onto wax paper. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours. (You can also freeze logs in zip-top plastic freezer bags)
- Preheat oven to 325°. (Be sure to check your oven for correct temp. Not all oven heat the same)**If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
- Bake shortbread slices at 325° for 10 to 12 minutes or until edges of slices are a light golden color.
- Remove shortbread from baking sheets, and place on wire racks; let cool completely.
- Once they have cooled mix your glaze, and drizzle on top with a spoon or fork. You can also place in a Ziploc bag and snip off the tip of one end.