citrus shortbread cookies

citrus shortbread cookies
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon grated orange zest, or more to taste
  • 2 cups sweetened dried cranberries, chopped


  1. Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
  2. Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
  5. Bake in the preheated oven until firm but not browned, about 10 minutes.

05/26/2019
citrus shortbread cookies, recipe PT15M PT1H 5 455 calories

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