| 1 c butter, softened | 3/4 c powdered sugar |
| 1 T orange zest or 1 T orange juice | 2 t vanilla extract |
| 2 c all-purpose flour | 1/4 t baking powder |
| 1/8 t salt | 1/2 c chopped dried cranberries |
| 1/3 c finely chopped pecans | 1/2 c mini semisweet or white chocolate chips |
| 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 for 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. Bakes 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 container. |
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