Cranberry-Orange Shortbread

Roger Cosgrove

1¾ cups all-purpose flour

½ tsp salt

¼ tsp baking powder

¼ tsp ground ginger

¾ cup butter, softened

½ cup sugar

2 Tbs orange juice

1½ tablespoons grated orange zest

1 tsp vanilla extract

1½ cups dried cranberries

Mix together flour, salt, baking powder, and ginger in a small bowl.

Cream together butter and ½ cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in ½ of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries. Just use your hands.

Form dough into a 9x2 inch log, roundish or squarish. Wrap dough in plastic wrap and refrigerate for 4 to 8 hours.

Preheat the oven to 350°F . Line 2 baking sheets with parchment paper.

When ready, using a very sharp knife, slice into ¼-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little vanilla sugar or white sugar.

Bake 12 to 15 minutes until edges of cookies just begin to brown. Cool 5 minutes on baking sheets before removing to a wire rack to cool.

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