How do you make a traditionalbutter cookieeven better?
Add the festive notes of cranberry and orange, that’s how.
This cookie recipe is a tasty selection when hosting or attending acookie swap.
Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Ingredients
1 1/2cupsunsalted butter, softened
1 1/4cupsunsifted powdered sugar
2teaspoonsvanilla extract
3cupsall-purpose flour
1/4teaspoonplus 1/8 tsp.
Gradually add powdered sugar, beating until smooth.
Stir together flour, baking powder, and salt in a bowl.
Gradually add flour mixture to butter mixture, beating on low speed until combined, about 1 minute.
Beat in cranberries and orange zest until just combined, about 30 seconds.
Divide dough in half.
Shape each half into a rectangular log about 9 inches long x 2 inches wide x 2 inches tall.
Wrap in plastic wrap, and chill at least 2 hours or up to overnight.
Preheat oven to 350F.
Place demerara sugar in a shallow dish.
Gently press demerara sugar into long sides of both logs.
Cut dough into 1/4-inch-thick slices.
Arrange slices 1 inch apart on 2 baking sheets lined with parchment paper.
Cool on baking sheets 5 minutes.
Transfer cookies to wire racks, and cool completely, about 20 minutes.
Store in airtight containers up to 1 week.
