And I'm no stranger to those little Everyday Food cookbook magazine things. What do you call them? I call anything with recipes a cookbook, lol.
So while looking for new cookie recipes I ran across this yummy recipe in the Holiday 2006 issue.
I was looking for a good slice & bake recipe because I get tired of always making recipes that require me to scoop all the dough. Sometimes a girl just wants to roll it up, chill it in the fridge, then slice and bake all in one shot.
These are a super delicious and versatile cookie that I will be making again and again.
They have the classic shortbread flavor with the addition of orange and cranberry. The possibilities of flavor combinations are endless.
Here's what you need for the base cookie dough:
1 cup butter, unsalted, at room temperature
1 cup powdered sugar
1 tsp. vanilla extract
1/2 tsp. salt
2 cups flour
Here's what I added in to make them orange cranberry:
zest of 2 oranges
1/2 cup dried cranberries, Craisins
In the bowl of a stand mixer or medium size bowl, cream the butter and sugar until light and fluffy, about 2 minutes.
Add the orange zest and vanilla and mix until incorporated.
Add the flour and salt and mix well.
Add the cranberries and mix well. Place in plastic wrap or parchment and roll into a log about 1-1/2 - 2 inches in diameter. Chill for 2 hours.
Preheat oven to 350 degrees. Remove chilled dough from the refrigerator.
Slice cookies about 1/4 - 1/2 inch thick and arrange on a parchment lined baking sheet, placed 1 inch apart.
Bake for 15 - 20 minutes or until cooked through. Rotate the baking sheet half way through the cooking time.
These are the perfect combination of orange and cranberry flavors. I will definitely make these again.
Serves - approx 3 doz.
Here's the handy printable - Cranberry Orange Slice & Bake Cookies