Cranberry Orange Shortbread Cookies

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Serve with hot coffee or cold milk.

3-1/2 dozen cookies
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 Fleischmann's® Corn Starch
1/2 cup finely chopped dried cranberries
Associated Recipes:

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.

Total Time
Bake Time 25 to 30 minutes
Nutritional Facts
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