Cranberry Orange Shortbread Cookies
Serve with hot coffee or cold milk.
Quick Facts
Prep Time: 20 minutes
Bake Time: 25 to 30 minutes
Yield: 3-1/2 dozen cookies
Ingredients
1 cup butter, softened (no substitutions)
1/2 cup sugar
2 teaspoons orange peel
1 teaspoon pure vanilla extract
2 cups flour
1/4 cup Argo® Corn Starch
1/2 cup finely chopped dried cranberries
Directions
Preheat oven to 300ºF. Mix butter, sugar, orange peel and vanilla extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Mix in cranberries.
Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).
Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.