Cranberry Orange Shortbread Rounds

A fragrant and giftable holiday treat

Prep & Cooking: 20 minutes plus 30 minutes chill time
Makes: 24 cookies

Main Ingredients:
1 cup softened vegan butter or margarine
½ cup icing sugar (also called confectioner’s or powdered sugar)
1 ½ cups all-purpose flour or gluten free flour blend
¼ cup cornstarch
¼ cup chopped dried cranberries
Zest of one orange
¼ tsp vanilla extract
¼ tsp orange essence (optional)

Method:
In a large mixing bowl, combine flour, sugar, and cornstarch. Add softened butter and stir together until all ingredients are incorporated and there are no lumps. Add vanilla and orange essence followed by cranberries and orange zest. Stir to combine.

Roll the dough into a log shape, approximately 1 ½ to 2 inches in diameter, you will slice this log into small rounds to bake. Wrap the dough in wax paper or other easily removeable covering and refrigerate for 30 minutes.
 
Preheat oven to 375°F and line two baking sheets with parchment paper.
Remove the covering from the dough log and, with a sharp knife, slice into round no more than a ¼ inch thick.

Bake the cookies for 10-12 minutes, watching that the edges don’t burn. When the cookies are golden on the bottom remove and transfer to a rack or plate to cool for around 10 minutes.
 
Tips & Variations:

• The dough can be made up to 2 weeks in advance and frozen. Be sure to wrap it well so that it does not become freezer burned or take on other flavours. Allow it to thaw slightly before cutting and baking
• These cookies make a great gift before or after baking – take the prep work out of the equation for a friend and gift them the pre-made dough log with baking instructions

If you do not wish to cut dough rounds or want to forgo the sharp implements for a family friendly activity, the chilled dough can be rolled into balls and pressed with a fork before baking