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Photo for - Orange and Cranberry Scone Shortbread

Orange and Cranberry Scone Shortbread

The scone-like texture of this cookie makes it perfect with coffee or tea.

  • Yields: makes 24 shortbread wedges
  • Preparation: 45 minutes

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 1/4 cup (50mL) light brown sugar
  • 1/4 cup (50mL) granulated sugar
  • 2 1/4 cups (560mL) all purpose flour
  • 2 tbsp (30mL) orange zest
  • 1/2 cup (125mL) cranberries, roughly chopped
  • 1 pinch salt
  • 1 tsp (5mL) vanilla extract

Instructions

  1. Preheat oven to 325F (160C).
  2. 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.
  3. 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.
  4. Remove the shortbread from the oven and while hot, carefully cut each round into 8 wedges. Cool completely before removing from the cookie sheet.
  5. Shortbread will keep well for up to two weeks in an airtight cookie tin.
Photo of - Orange and Cranberry Scone Shortbread

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 1/4 cup (50mL) light brown sugar
  • 1/4 cup (50mL) granulated sugar
  • 2 1/4 cups (560mL) all purpose flour
  • 2 tbsp (30mL) orange zest
  • 1/2 cup (125mL) cranberries, roughly chopped
  • 1 pinch salt
  • 1 tsp (5mL) vanilla extract