Citrus Shortbread Cookies

Recipe View Gather all ingredients and prepare your workspace. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (3 minutes)

Recipe View In a large bowl, using an electric mixer, beat the softened butter and confectioners' sugar until light and fluffy. (5 minutes)

Recipe View Stir in the vanilla extract, almond extract, and orange zest until well combined. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix. (5 minutes)

Recipe View Gently fold in the chopped cranberries until evenly distributed throughout the dough. (3 minutes)

Recipe View Divide the dough in half. On a lightly floured surface, shape each portion into a log approximately 7 inches long. (7 minutes)

Recipe View Wrap each log tightly in parchment paper or plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the dough to firm up. (4+ hours)

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. (10 minutes)

Recipe View Remove the chilled dough from the refrigerator. Unwrap the logs and slice into 1/2-inch thick rounds. (5 minutes)

Recipe View Arrange the cookie slices on the prepared baking sheet, spacing them about 1 inch apart. (3 minutes)

Recipe View Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are firm to the touch. (10-12 minutes)

Recipe View Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. (15 minutes)

Recipe View Dust the cooled cookies with additional confectioners' sugar, if desired. (2 minutes)

Recipe View Enjoy with a cup of tea or coffee!