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Tuesday, July 23, 2013

Cranberry Orange Poppyseed Shortbread Cookies

I’ve always been under the impression that shortbread cookies are dry and crumbly. This makes them sound unappealing, but don’t get me wrong—there’s a time and a place for shortbread. However, I wasn’t at all disappointed to discover that these had all the buttery goodness one seeks in a shortbread cookie while still maintaining a bit of chew.

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The orange zest, dried cranberries, and poppyseeds only accentuate the classic shortbread taste, and you could certainly play around with other fruits or flavorings. Next time I’d love to try chopped almonds and coconut! They’re great with your coffee or tea in the morning, but decadent enough to serve for dessert!

One Year Ago: Savory Cornmeal and Chive Waffles with Salsa and Eggs
Two Years Ago: Banana Oatmeal Breakfast Bars
Three Years Ago: Spinach Black Bean Pita Pizzas

Cranberry Orange Poppyseed Shortbread Cookies
from the Joy the Baker cookbook

-2 cups all-purpose flour
-pinch of salt
-2 sticks (1 cup) unsalted butter, softened
-2/3 cup powdered sugar
-1 large egg
-1 large egg yolk
-1 tsp pure vanilla extract
-zest from 1 orange
-3/4 cup dried cranberries
-1 tbsp poppy seeds

1. In a small bowl, whisk together the flour and salt. Set aside.
2. Beat butter and powdered sugar in a large bowl for 2 minutes, until light and creamy. Add the egg, egg yolk, and vanilla, and beat for an additional 2 minutes, scraping down the sides of the bowl as needed.
3. Add the flour mixture, orange zest, cranberries, and poppyseeds to the creamed mixture and stir, just until combined. 
4. Divide dough in half and place each half on a sheet of waxed paper. Shape each half into a log about 1 inch in diameter. Wrap in waxed paper and place in the fridge for at least 3 hours or overnight. 
5. Preheat oven to 325F. Line two baking sheets with parchment paper. Slice each log of cookie dough into pieces about 1/3-inch thick. Place on the prepared baking sheet about 1 inch apart. Bake for 12-15 minutes, or until edges are just browned. Remove from oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely. 
*Cookies can be stored at room temperature in an airtight container for up to 4 days