Recipe: Cranberry Orange Shortbread Cookies (with European variation)

CRANBERRY ORANGE SHORTBREAD COOKIES

1 cup butter, softened (no substitutions)
1/2 cup sugar
2 teaspoons orange peel
1 teaspoon vanilla extract
2 cups flour
1/4 cup Argo Corn Starch
1/2 cup finely chopped dried cranberries

Preheat oven to 300 degrees F.

Mix butter, sugar, orange peel and vanilla extract thoroughly using an electric mixer. Gradually blend in flour and corn starch. Mix in cranberries.

Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).

Bake at 300 degrees F for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

VARIATION:

FOR EUROPEAN-STYLE SHORTBREAD:
Turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11x8-inches. Cut into 2x1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.

Makes 3 1/2 dozen cookies
Source: Argo Corn Starch, ACH Food Companies, Inc.