Holiday Cranberry Orange Chocolate Chip Shortbread Cookies

• Vegetarian

• Produce

  • 1/2 cup Cranberries, dried

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 3/4 cup Powdered sugar
  • 1/8 tsp Salt
  • 1/2 cup Semisweet or white chocolate chips, mini
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Pecans

• Drinks

  • 1 tbsp Zest or 1 tablespoon orange juice, orange

• Dairy

  • 1 cup Butter

Found on thebakingchocolatess.com

Description

Ingredients

• 1 cup butter, softened (2 sticks)
• 3/4 cup powdered sugar
• 1 tablespoon orange zest or 1 tablespoon orange juice
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup chopped dried cranberries
• 1/3 cup finely chopped pecans
• 1/2 cup mini semisweet or white chocolate chips

Directions

• Preheat oven to 350° Using a mixer, beat softened butter at medium speed until creamy. Gradually add powdered sugar, beating until smooth. Stir in orange zest and vanilla extract until blended. Stir together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating at low speed until blended. Add in cranberries, pecans and chocolate chips, folding in until combined. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month. If frozen, let cookie logs stand at room temperature for 10 minutes for easier cutting. Cut each log into 1/3 inch to 1/2 inch slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets. Bake shortbread for 10 to 12 minutes or until edges of slices are golden. Remove shortbread from baking sheets, and place on wire racks and let cool completely. Store in airtight containers.