Cranberry-Orange Shortbread Cookies

Name: Cranberry-Orange Shortbread Cookies
Total time: 275
Yield: 32
Ingredients: 1.75 cups all-purpose flour; 0.5 teaspoon salt; 0.25 teaspoon baking powder; 0.25 teaspoon ground ginger; 0.75 cup unsalted butter, softened; 0.5 cup sugar, plus more for sprinkling; 2 tablespoons orange juice; 1.5 tablespoons grated orange zest; 1 teaspoon vanilla extract; 1.5 cups dried cranberries

Recipe by Kim from allrecipes.com

Dessert 5 Hr. 35 Mins.

Ingredients

32 servings

•

1.75 cups all-purpose flour
•

0.5 teaspoon salt
•

0.25 teaspoon baking powder
•

0.25 teaspoon ground ginger
•

0.75 cup unsalted butter, softened

•

0.5 cup sugar, plus more for sprinkling
•

2 tablespoons orange juice
•

1.5 tablespoons grated orange zest
•

1 teaspoon vanilla extract
•

1.5 cups dried cranberries

Instructions

Mix together flour, salt, baking powder, and ginger in a small bowl.
Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.