Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies

Yield: 6 dozen cookies

Ingredients

  • 1 1/4 cups butter, softened
  • 1 cup confectioners' sugar
  • 2 1/4 cups all-purpose flour
  • 3 teaspoons grated orange peel (zest)
  • 1 (6 ounce) package Craisins® Dried Cranberries, chopped*

Instructions

  1. Heat oven to 325 degrees F.
  2. Cream butter and sugar until light and fluffy.
  3. Mix in the flour, a little at a time, until combined.
  4. Stir in the grated orange peel.
  5. Stir in sweetened dried cranberries.
  6. Cookies can be made into balls or flattened.
  7. To make round cookies: Form dough into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheets.
  8. Bake for 15 to 17 minutes.
  9. Remove from sheets; cool slightly and dust with additional powdered sugar.
  10. To make flat cookies: Form dough into 1-inch balls as directed above. Using the bottom of a glass dipped in granulated sugar, flatten balls on cookie sheet, making rounds 2 inches in diameter.
  11. Bake for 12 to 14 minutes.
  12. Cool.