Ingredients:
1 cup unsalted butter, room temperature
1/4 cup brown sugar
1/4 cup white sugar
1 1/4 cups white flour
1 cup whole wheat flour
1 oranges, zest of, grated
1/2 cup cranberries, finely chopped
1/4 teaspoon salt
1 teaspoon vanilla
Directions:
Preheat oven to 325-degrees F.
Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.
In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
Bake for 25-35 minutes or until slightly firm and edges are golden brown.
Transfer baking sheet to a work surface and let cool 5 minutes.
Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
Let cool completely and then transfer the cookies to an airtight container.
Will keep at room temperature for up to 10 days.
Servings: Serve
Time preparation: 20 min.
Time total: 55 min.