March 28, 2017


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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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

Glaze (optional)
1 cup powdered sugar
½ teaspoon zest
3 tablespoon citrus juice

  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. Bake shortbread slices at 325° for 10 to 12 minutes or until edges of slices are a light golden color.
  6. Remove shortbread from baking sheets, and place on wire racks; let cool completely.
  7. 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.

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