Recipe: Cranberry Orange Shortbread Cookies (with European variation)
Desserts - Cookies, Brownies, BarsCRANBERRY 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.
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.
MsgID: 3156812
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Cranberry Recipes - 10-06-14 Daily Recip...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Cranberry Recipes - 10-06-14 Daily Recip...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Cranberry Recipes - 10-06-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Cranberry-Sage Mini Crab Cakes (using crumbled corn bread and dried cranberries) |
Betsy at Recipelink.com | |
3 | Recipe: Cranberry Pineapple Punch (served warm or cold) |
Betsy at Recipelink.com | |
4 | Recipe: Cranberry Apple Pie (using chopped apples and fresh or frozen cranberries) |
Betsy at Recipelink.com | |
5 | Recipe: Cranberry Orange Shortbread Cookies (with European variation) |
Betsy at Recipelink.com | |
6 | Recipe: Apple Cider Cranberry Bread (Fleishmann's Yeast recipe) |
Betsy at Recipelink.com | |
7 | Recipe: White Chocolate Cranberry Bars with White Chocolate Glaze |
Betsy at Recipelink.com | |
8 | Recipe: Apple and Cranberry Stuffed Acorn Squash (using orange juice and walnuts) |
Betsy at Recipelink.com | |
9 | Recipe: Spiced Sweet Potatoes and Cranberries (using orange marmalade, raisins and nuts) |
Betsy at Recipelink.com |
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