2012 Holiday Collection: Cranberry-Orange-Ginger Shortbreads

Here is my favorite holiday shortbread cookie: cranberry-orange with a little ginger zing. Adapted from Southern Living, December 2009.

Cranberry-Orange-Ginger Shortbread Cookies
Makes about 24 cookies

2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup butter, softened
3/4 cup powdered sugar
1/2 cup chopped dried cranberries
1 tablespoon orange zest
1 tablespoon chopped candied ginger
2 teaspoons vanilla extract

In a medium-sized bowl, sift together flour, baking powder, and salt.

Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Stir in chopped cranberries, orange zest, chopped ginger, and vanilla extract until blended. Gradually add flour mixture to butter mixture, beating at low speed until blended.

Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or overnight.

Preheat oven to 350°. Line cookie sheets with parchment paper.

Cut each log into 24 slices. Place shortbread slices 1 inch apart on prepared cookie sheets. Bake for 10 to 12 minutes or until edges of slices are golden. Remove shortbread from baking sheets, and place on wire racks; let cool completely.

Store in an airtight container for 5 to 7 days.