Prep Time
15 Mins
Total Time
5 Hours 15 Mins
Yield
Makes 4 dozen

How to Make It

Step 1

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.

Step 2

Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.

Step 3

Gradually add flour mixture to butter mixture, beating at low speed until blended.

Step 4

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.

Step 5

Preheat oven to 350°.

Step 6

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.

Step 7

Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.

Step 8

Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.

Ratings & Reviews

MegDesmond's Review

Kimbee
December 24, 2010
Excellent mix of flavors in a deliciously smooth dough. And I love the fact that I can make a double batch and freeze some for baking later!

Kimbee's Review

MegDesmond
December 08, 2009
I made these and the toffee-espresso shortbread cookies. Both are yummy! This recipe is so buttery, melt in your mouth. Great for cookie exchanges or as a gift at christmas time.