Citrus Shortbread Cookies
Total Time: 4 h 35 m
“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.”
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup butter, softened
3/4 cup confectioners’ sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 tablespoon grated orange zest, or more to taste
2 cups sweetened dried cranberries, chopped
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.
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.
Preheat an oven to 350 degrees F (175 degrees C).
Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
Bake in the preheated oven until firm but not browned, about 10 minutes.
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