Ingredients for - Cranberry Orange Shortbread Cookies
How to cook deliciously - Cranberry Orange Shortbread Cookies
1. Stage
Preheat the oven to 375°F. In a large bowl, cream the butter and sugar together until light and fluffy, five to seven minutes. Beat in the egg, milk and vanilla. In a separate bowl, combine the flour and baking powder, then gradually add the dry mixture into the creamed blend and mix well.
2. Stage
Transfer 1 cup of dough to a small bowl and stir in the orange zest, then set the bowl aside. To the remaining dough, add the cranberries, pecans and, if desired, food coloring. Once the cranberry mixture is well blended, divide it in half.
3. Stage
Line an 8x4-inch loaf pan with waxed paper. Press one portion of cranberry dough evenly into the pan bottom; top that with the orange dough, then the remaining cranberry dough. Cover the pan and refrigerate the dough for two hours or until it's firm.
4. Stage
Remove the dough from the pan, and cut it in half lengthwise. Cut each portion into 1/4-inch slices, so each piece has cranberry on either end and orange in the middle. Place the slices 1 inch apart on lightly greased baking sheets.
5. Stage
Bake the cookies until their edges begin to brown, 8 to 10 minutes. Set the cookie sheets on wire racks and let the cookies cool completely.
