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Cranberry Orange Shortbread
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Impress guests with these tangy cranberry-orange shortbread bars for a delightful dessert.
Ingredients:
  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons grated orange peel
  • 1/2 teaspoon vanilla
  • 2 cups Gold Medal™ all-purpose flour
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup sweetened dried cranberries, chopped
Instructions:
  • Preheat oven to 350°F. Line a 13x9-inch pan with foil, leaving some overhang on two opposite sides. Spray the foil with cooking spray for easy release.
  • In a spacious bowl, use an electric mixer on low speed to blend butter, powdered sugar, granulated sugar, and orange peel until smooth. Add vanilla and beat on medium speed until creamy. Mix in flour, cornstarch, and salt. Gently fold in cranberries before pressing the dough evenly into the pan.
  • Bake for 30 to 32 minutes, or until firm. Let cool in the pan on a cooling rack, then use foil to lift out. Cut into 8 rows by 4 rows.

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