Cranberry Shortbread with Orange Zest

Cranberry Shortbread with Orange Zest

1/2 cup dried cranberries
1 1/2 cup all-purpose flour
10 tablespoons softened butter
1/2 cup confectioners' sugar
finely grated zest of 1 orange

Preparation:

Preheat oven to 325°. In a food processor, pulse the cranberries with the flour until cranberries are finely chopped. This will take a few minutes, and make sure you have the processor opening well covered. Or, finely chop the cranberries by hand or using a chopper, then stir into the flour.

Combine the flour and cranberry mixture, the soft butter, sugar, and orange zest. Stir until blended and you have a soft dough. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out the dough to about 1/4-inch (or slightly more) thickness. Cut out with cookie cutters or use a sharp knife and cut into strips. Place on a lightly greased baking sheet or a baking sheet lined with parchment paper or silicone mat. Prick the cookies in a few places with a fork.

Bake for 20 minutes, or until just lightly browned on the bottoms. Makes about 1 1/2 to 2 dozen cookies, depending on size.