Cranberry Orange Shortbread Cookies

What you will need:

• 1 cup butter, softened

• ¾ cup powdered sugar

• ½ cup chopped dried cranberries

• 1 tablespoon orange zest

• 2 Teaspoon juice from orange

• 2 teaspoons vanilla extract

• ½ teaspoon almond extract

• 2 cups all-purpose flour

• ¼ teaspoon baking powder

• ⅛ teaspoon salt

• Wax paper

Directions:

1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in chopped cranberries, orange zest, vanilla extract, and almond extract until blended.
2. Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
3. Gradually add flour mixture to butter mixture, beating at low speed until blended.
4. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill for 4 hours, or freeze logs in plastic freezer bags up to 1 month.
5. Preheat oven to 350°.
6. If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
7. Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.
8. Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.