Cranberry-orange Shortbread

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 cup unsalted butter, room temperature
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 1/4 cups flour
• 1 cup whole wheat flour
• 1 orange, zest of, grated
• 1/2 cup cranberries, finely chopped
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 325-degrees f.
• 2 line a cookie sheet with parchment paper or spray with non-stick cooking spray (pam) and set aside.
• 3 in a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
• 4 stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
• 5 spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
• 6 bake for 25-35 minutes or until slightly firm and edges are golden brown.
• 7 transfer baking sheet to a work surface and let cool 5 minutes.
• 8 using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
• 9 let cool completely and then transfer the cookies to an airtight container.
• 10 will keep at room temperature for up to 10 days.