This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.
Ingredients
- all-purpose flour: 2 cups
- baking powder: 0.25 tsp
- salt: 0.125 tsp
- butter: 1 cup (softened)
- confectioners' sugar: 0.75 cup
- vanilla extract: 2 tsp
- almond extract: 0.5 tsp
- orange zest: 1 Tbsp (to taste, grated)
- sweetened dried cranberries: 2 cups (chopped)
Metric Conversion
Stages of cooking
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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 and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
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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.
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Preheat an oven to 350 degrees F (175 degrees C).
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Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
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Bake in the preheated oven until firm but not browned, about 10 minutes. uwland
