Cranberry and Orange Shortbread
Makes about 4 dozen.
2 c (284 g) flour
1/4 tsp baking powder
1/8 tsp salt
1 c (237 g) butter, room temp
3/4 c (117 grams) confectioners' sugar
2 tsp vanilla
1/2 tsp almond extract
1 Tbls orange zest
1/2 c (62 g) chopped dried cranberries
In a medium-sized bowl, combine the flour, baking powder and salt. Set aside.
Beat the butter on medium speed until smooth. Gradually add the confectioners' sugar and beat until fully incorporated. Add the extracts.
Add the flour to the butter mixture and mix just until combined. Fold in the orange zest and cranberries.
Divide the dough in half and make two logs, each about 1 1/2" in diameter. Wrap well in plastic wrap and refrigerate until firm, about one hour*. To help them keep their round shape, I like to freeze the logs on a halved cardboard tube from a paper towel roll.
When ready to bake, preheat your oven to 350. Slice into 1/4" thick rounds and set about 1" apart on lined baking sheets. Bake 12-15 minutes, taking them out of the oven just as they begin to brown. Allow to cool completely on the pans, then store in an airtight container for up to one week.
*These cookies freeze beautifully. Just double wrap the dough after forming into logs. Allow to set at room temperature for about 10 minutes before slicing, then bake as directed.