Scruptious Shortbread
Orange & Cranberry Scone Shortbread
The scone-like texture of this winner makes them the perfect addition to your after dinner coffee or tea.
Preparation Time:
15 Minutes
Ingredients:
| 1 cup | Gay Lea unsalted butter, softened | 250 mL |
| 1/4 cup | light brown sugar | 60 mL |
| 1/4 cup | granulated sugar | 60 mL |
| 2-1/4 cups | all-purpose flour | 560 mL |
| 2 tbsp | orange zest | 30 mL |
| 1/2 cup | fresh or frozen cranberries, roughly chopped | 125 mL |
| pinch | salt | |
| 1 tsp | vanilla extract | 5 mL |
Instructions:
Preheat oven to 325F (160C).
Using an electronic mixer, beat butter with sugar until light and fluffy. Using a wooden spoon, gradually stir flour into the butter mixture. Stir in orange zest, cranberries and vanilla.
Divide dough into two equal portions. Roll each portion into a 6" (15 cm) on a parchment paper-lined baking sheet. Decorate outer edge with the tip of a knife if desired. Bake in the centre of the oven for 25-30 minutes or until edges are light golden brown.
Remove the shortbread from the oven and while hot, carefully cut each round into 8 wedges. Cool completely before removing from the cookie sheet.
Shortbread will keep well for up to two weeks in an airtight cookie tin.
Yield 24 shortbread wedges.
Credit: Michelle Lue-Reid of Mississauga, ON- Winner of Gay Lea's 2008 Shortbread Traditions Contest