Cranberry Orange Shortbread Cookies

Week four of ten weeks of Christmas cookies.  HOW CAN IT BE WEEK FOUR ALREADY??  Sorry, I’m just a little worried about where my time has disappeared to.  Has anyone seen it?

I made these little, very unassuming bites of Christmas three days ago.  I had sort of a bake-a-thon-alyssa-has-gone-crazy day.  I love those.  I just bake everything that’s made my To Bake list in the last few days and give it all away.  

These freeze really well, so they, or some variation of them will be in my treat boxes. 

Cranberry orange shortbread cookies

Go here and see pictures that are a million and ten times better than mine!

The cranberry adds an awesome chewy contrast to the crisp cookie and the orange is Christmas in a fruit.  They’re easy and fun and versatile.  Enjoy.

Makes enough for two people to consume in a few days, maybe 18-24 cookies.  The recipe doubles very easily.

92 g (1/2 c + 2 T ) butter, room temperature

75 g (1/4 c + 2 T) icing sugar

1 t vanilla 

1/4 t almond extract

1/2 T orange zest

1/4 c dried cranberries, chopped

120 g (1 c) flour

1/8 t baking powder

small pinch of salt

Beat butter with mixer on medium speed until smooth and creamed, about 1 1/2 minutes.  Slowly add the icing sugar, beating until smooth.  Add vanilla, almond extract, orange zest and cranberries and beat until smooth.  

On low speed mix in flour, baking powder and salt until blended. 

Form dough into a log about 1 1/2 inches wide and wrap with plastic wrap.  Refrigerate  for at least one hour.  

Preheat oven to 350 degrees.  Line a baking sheet with parchment or silpat.  Remove plastic wrap and slice 1/4 to 1/2 an inch thick rounds.  Space at least one inch apart.  They don’t spread much.  Bake for 12 minutes or until lightly browned.