ORANGE CRANBERRY SHORTBREAD COOKIES RECIPES

Steps:

• Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in chopped cranberries, orange zest, vanilla extract, and almond extract until blended.
• Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
• Gradually add flour mixture to butter mixture, beating at low speed until blended.
• Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
• Preheat oven to 350°.
• If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
• Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.
• Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.

Steps:

• In a small bowl, toss cranberries with liqueur, orange zest and vanilla. Let stand, covered, 1 hour., In a large bowl, cream butter and sugars until light and fluffy. Add cranberry mixture; beat just until combined. In another bowl, whisk flour, cinnamon, salt, ginger and cloves; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored or coarse sugar. Refrigerate 10 minutes before baking., Bake 12-15 minutes or until edges are light brown. Remove from pans to wire racks to cool.