Orange-Cranberry Shortbread

Name: Orange-Cranberry Shortbread
Ingredients: 1 cup dried cranberries, finely chopped; 3 tablespoons orange liqueur; 1 tablespoon grated orange zest; 1-1/2 teaspoons vanilla extract; 1-1/2 cups butter, softened; 1/2 cup sugar; 1/2 cup packed light brown sugar; 3-1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; Gold colored or coarse white sugar, optional

13 ingredients

6 steps

Ingredients

1 cup dried cranberries, finely chopped
3 tablespoons orange liqueur
1 tablespoon grated orange zest
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
3-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Gold colored or coarse white sugar, optional

Directions

1

In a small bowl, toss cranberries with liqueur, orange zest and vanilla. Let stand, covered, 1 hour.
2

In a large bowl, cream butter and sugars until light and fluffy. Add cranberry mixture; beat just until combined. In another bowl, whisk flour, cinnamon, salt, ginger and cloves; gradually beat into creamed mixture.
3

Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
4

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on ungreased
5

. If desired, sprinkle with colored or coarse sugar. Refrigerate 10 minutes before baking.
6

Bake 12-15 minutes or until edges are light brown. Remove from pans to wire racks to cool.