I do love shortbread cookies! Especially since you can refrigerate or freeze them and bake them as needed. I always try to have something like this in the freezer. This particular recipe is from Hannah at Honey and Jam and it's perfect for the holidays....studded with cranberries. The orange zest stands out, as does the almond flavor. Truly a lovely shortbread and an easy-to-make cookie, too. Love that during such a busy time, don't you?
Cranberry Orange Shortbread Cookies
From Hannah at Honey and Jam
2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 tablespoon finely grated orange zest
1/2 cup chopped dried cranberries
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Beat butter with a mixer on medium speed until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, beating until smooth. Add vanilla, almond extract, orange zest and dried cranberries and beat until combined. Reduce speed to low.
Mix flour, baking powder and salt. Gradually add flour mixture to butter beating at a low speed until blended.
Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (up to 3 days) or freeze.
Preheat oven to 350.
If frozen, let the logs stand at room temp for 10 minutes. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 12 minutes. Let cool.
Cookies can be stored in an airtight container for up to 1 week.