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Cranberry Orange Shortbread Cookies

           
 

Serve with hot coffee or cold milk.

 
 
-- Serves
SKILL LEVEL 3-1/2 dozen cookies
 
 
Fleischmann's®
 
 
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 Fleischmann's® Corn Starch
1/2 cup finely chopped dried cranberries
 
 
 
 
Instructions
 

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
 
 
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