I needed a cookie. I didn't just want a cookie....I NEEDED a cookie. I didn't want to spend a lot of time or money on ingredients for this one......because like I said, I NEEDED a cookie. Now.
One of my "go-to" cookie recipes is shortbread. In my pantry, I had some orange-flavored cranberries (from Trader Joes) and one orange. SO I decided to add these to my basic recipe and VOILA! Yummy, Christmas shortbread! (Hereafter called, Orange Cranberry Shortbread).
Cream the butter until light and fluffy. Add powdered sugar and orange zest. Blend until smooth.
Add flour and stir by hand - a heavy wooden spoon is best for this. Add cranberries. When the flour is completely mixed into the butter mixture, knead it with your hand about 5-6 times, until smooth.
Prepare a sheet pan with either parchment paper, or a silpat mat (if you have a shortbread pan, spray it lightly with vegetable oil spray).
Pat the dough into an 8 inch circle (you can also make this into a square to make sticks, but I like the wedge shape from a circle) right on the sheet pan. You can also roll it, if you have the patience..... You can make a fancy edge and flute it, or just leave it plain. It will still taste delicious.
Cut the dough into 8 wedges, leaving the circle of dough intact!
Bake for about 25-30 minutes, or until edges are lightly browned. Let the shortbread cool in the pan for about 8 minutes, then cut again and loosen the wedges apart. Cool wedges on racks.