ORANGE-CRANBERRY SHORTBREAD COOKIES
1c butter, softened
¾c confectioners’ sugar
1Tbsp. grated orange zest
2tsp. vanilla extract
¼ tsp. almond extract
2c all-purpose flour
¼ tsp. baking powder
1/8 tsp. salt
½ cup dried cranberries
Chopped white chocolate for drizzle
Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter and sugar until blended. Beat in orange peel and extracts. In another bowl, mix the flour, baking powder and salt; gradually beat into creamed mixture. Stir in the cranberries.
Divide the dough in half; shape each into a 7 inch long roll. Wrap in plastic wrap; refrigerate for 3-4 hours or until firm.
Unwrap and cut dough crosswise into ¼ inch slices. Place on an ungreased cookie sheet about 2 inches apart. Bake for 9-11 minutes or until the edges are golden brown. Cool slightly; remove from pans to a wire rack to cool completely. Melt white chocolate in a microwave safe bowl in 30 second increments stirring chocolate until fully melted. Use the chocolate to drizzle the cookies. Let the chocolate set slightly. Enjoy!