Cranberry Orange Shortbread

Photo: Sheri Wetherell

Ingredients

3/4 pound unsalted butter, room temperature

1 cup sugar

1 teaspoon pure vanilla extract

3 1/2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup dried cranberries, finely chopped

Zest of one orange

Preparation

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla extract, zest and cranberries.

In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll the dough into a 2 1/2 –inch thick log. Wrap in plastic and freeze for 30 minutes.

Slice into 1/2-inch rounds. Reshape if necessary. Place the cookies on an ungreased baking sheet or Silpat. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

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For a pecan version, substitute the vanilla extract for almond extract, and add a handful of crushed pecans in place of the orange zest and cranberries.