The Great Cookie Experiment- Pinterest Edition – Cranberry Orange Shortbread Cookies
A few weeks ago I had a poll about where The Great Cookie experiment should go. I appreciate everybody who responded. Most people wanted to see some cookies that come from Pinterest, which I’m glad about, because I keep pinning recipes to try! Here it is, my very first cookie experiment on a Pinterest cookie recipe!
These are Cranberry Orange Shortbread Cookies, and I pinned them because they looked and sounded like the perfect holiday type cookie. You can find the post I pinned here: http://bakinglibrary.blogspot.com/2011/03/fruity-goodness-orange-craneberry.html. I don’t make a lot of cookies at Christmas, but if I do, I want something that will be a unique holiday taste, that I can make in advance, will look pretty on a cookie platter, and will be a good addition to the holiday experience.
I’m going to say that this one fits the bill. Because it’s a shortbread cookie, it is not especially sweet, but rich and buttery. The cranberry and orange is subtle and unique and doesn’t take over the buttery goodness of the cookie. These cookies are formed into logs, then sliced and baked, so they come out looking pretty and they can be made ahead of time and stored in the freezer until you are ready to bake them. Big win!
There was only one problem, one that is unique to Pinterest and pinning things. The cookies I pinned were for a European blog! That means that all of the ingredients were done in metrics! I don’t have a good kitchen scale (I know, I shall now hang my head in shame) so measuring my flours and sugars in grams and kilograms is so not going to happen. FORTUNATELY, the blog had a link to a standard measurement version, and I was able to cobble something together. Now, here it is, Standard measurements all converted for you:
Cranberry Orange Shortbread Cookies
2 sticks unsalted butter, softened
¾ cup powdered sugar
2 tsp vanilla
½ tsp almond extract
1 Tbl finely grated orange zest
½ cup chopped dried cranberries
2 cups flour
¼ tsp baking powder
1/8 tsp salt
Beat butter with a mixer on medium speed until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, beating until smooth. Add vanilla, almond extract, orange zest, and dried cranberries and beat until combined. Reduce speed to low. Mix flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating at low speed until blended. Form dough into 2 logs, each about 1 ½ inches in diameter. Wrap in parchment and refrigerate 1 hour (can be frozen too). Preheat oven to 350. If frozen, let the logs stand at room temperature for 10 minutes. Remove parchment. Slice logs into ¼ inch thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden about 12 minutes. Let cool. Makes about 4 dozen.