Cranberry Shortbread Cookies

Among all dry fruits, I like cranberries and cherries for baking. The bright red colored fruits are perfect for these orange and vanilla flavored shortbread cookies. Try these buttery delights with dry fruits and nuts of your choice.

Ingredients:
All Purpose Flour/Maida - 2 cups
Confectioners Powdered Sugar - 1 cup
Unsalted Butter - 1 cup (1/2 pound)
Dry Cranberries - 1/2 cup
Orange Zest/Peel - 1 tsp
Vanilla Extract - 2 tsp

How to bake Dry Fruit Shortbread Cookies:

• You need softened butter for these cookies. You can either wait until refrigerated butter comes to room temperature or microwave it as I did.
• Finely chop cranberries or any other dry fruits (raisins, cherries, dry mango) of your choice.   
• In a big microwave safe bowl, add butter. Microwave for about a minute so that butter softens. Add sugar, vanilla extract, orange zest and mix it well. Make sure there are no lumps. 
• I have used store bought Powdered Sugar, which also has corn starch. In case you are using homemade powdered sugar, you might need more flour. 
• Now add flour to the bowl, little at a time and mix with a spatula. Lastly, add cranberries and mix again.
• On a flat surface, spread a plastic food wrap. Add the cookie dough and roll it in the food wrap. Refrigerate the dough for about 45 minutes or until the dough hardens.

• Preheat the oven at 325 degrees F. Line a big baking tray with parchment paper.
• Sprinkle some flour on a flat work surface or a wooden board. Apply some flour to the rolling pin as well. Roll the dough into 1/4 inch thickness. Dip the cookie cutter in flour and cut out shapes from the rolled dough. Place them on the baking tray a few inches apart.
• Bake for 12 - 15 minutes or until the cookies turn firm.

Enjoy Orange Cranberry Shorbread Cookies anytime you like.