Wednesday, April 7, 2010

Cranberry Orange Shortbread

My love affair with shortbread began several years ago when I was in Ireland.  Right next to the tea pot in my room were these packages of Walker's Shortbread, they were so wonderfully buttery and delicious that I had to have one every morning.  For some reason I never tried to make shortbread until a couple of weeks ago and I was pleasantly surprised at how easy it was!  These have a wonderful fresh flavor with the addition of orange zest and dried cranberries!

Cranberry Orange Shortbread
Adapted from Honey and Jam

2 sticks softened butter
3/4 cups powdered sugar
2 teaspoons vanilla
1/2 teaspoon fresh orange juice
Zest of one orange
1/2 cup dried cranberries, chopped
2 cups flour
1/4 teaspoon baking powder
1/8 teaspoon salt

Beat butter until creamy and smooth.  Gradually add in sugar and beat until light and fluffy.  Add in vanilla, orange juice and zest and beat until incorporated. Add in cranberries.  Reduce speed and gradually in flour, baking powder and salt.

Form the dough into two logs wrapped in plastic wrap.  Refrigerate for 3 hours.  Slice dough into 1/4 inch slices and bake at 350 degrees for 8 minutes.  Allow to cool on sheet 5 minutes before removing to a rack.  Once cooled store in an airtight container.

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