Hullo! I'm Alicia from The Baker Upstairs, and I'm so titillated to acquire these endearing and pleasing cookies with you today! Of all the things I bake, I suppose cookies are my very competition. They're adorable, perfectly portioned, mostly rattling intelligent to alter, and everyone loves them! I like that there are so more distinguishable flavors and textures to experimentation with, and it's always fun to woolgather up new biscuit creations.
These cranberry river shortbread cookies are a new competitor in my phratry. They're parky and insincere, studded with desiccated cranberries, and feature the perfect soupcon of chromatic flavoring. Dipping them in discolor brownness is definitely nonobligatory, but it adds a goody thickness and makes the cookies supernumerary elaborate!
One eager artefact most these cookies is that they are pretty sturdy, so they would be perfect for business to friends or kindred far away. They endmost various weeks if stored in an invulnerable container, so they are perfect for business. They're also perfect for shack gifts, cooky trays, and pass parties!
INGREDIENTS
- 1 cup butter softened
- 2/3 cup powdered sugar
- zest of one orange
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- 2 cups flour
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate candy melts or white almond bark
INSTRUCTIONS
- In a large bowl or the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Add the orange zest, vanilla and orange extract, and mix until combined. Add the flour and salt, and mix to form a thick dough.
- Shape the dough into a log that is approximately 2 inches in diameter. Wrap in parchment or plastic wrap, and freeze thirty minutes.
- Near the end of the chilling time, preheat the oven to 325 and line a baking sheet with parchment or silicone. Slice the cookie dough into 1/4 inch slices, and place 1/4 inch apart on the prepared baking sheet. Bake 18-20 minutes, or until light golden brown around the edges. Remove from oven and let cool completely.
- After the cookies have cooled, melt the candy melts according to the package directions. Dip each cookie into the candy melts and place on a parchment lined baking sheet to cool. Store in an airtight container.