If you are looking for a cookie that is easy to make, looks not only pretty but is also tasty, Citrus Shortbread Cookies are the cookies you need to make!

Citrus Shortbread Cookies | My Hot Southern Mess

The holidays can be a crazy time. I know for myself that nothing has been going as planned and I am having difficulty even getting my training runs in. Then you add in cookie swaps and other things that you need to bring a sweet treat for. We can’t forget about all those last minute gifts you need to buy. That is where these cookies come in.

Citrus Shortbread Cookies | My Hot Southern Mess

You make up the dough for these cookies in advance and then portion the dough into a couple logs and wrap in wax paper and refrigerate until you are ready to slice and bake them. The shortbread dough can be refrigerated for a week and you can have cookies anytime you need them. All you need to do is slice and bake.

Citrus Shortbread Cookies | My Hot Southern MessThe cookies not only look pretty but are tasty also. The shortbread is studded with chopped dried cranberries and orange zest. I make them using only vanilla paste/extract but the original recipe calls for almond extract also. Either way is pretty tasty.

Citrus Shortbread Cookies | My Hot Southern Mess

These Citrus Shortbread Cookies will be loved by anyone who gets a tin full of them!

Citrus Shortbread Cookies
 
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Ingredients
  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 cup butter, softened
  • ¾ cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon grated orange zest, or more to taste
  • 2 cups sweetened dried cranberries, chopped
Instructions
  1. Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla extract and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
  2. Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Remove wax paper, and cut the cookie dough into ½-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
  5. Bake in the preheated oven until firm but not browned, about 10 minutes.

Recipe from Allrecipes.com

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