Citrus Shortbread Cookies

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Yield: 24

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.