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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325-degrees F. | 2. Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside. | 3. In a large bowl, cream the butter, sugars together using an electric mixer on medium speed. | 4. Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined. | 5. Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle. | 6. Bake for 25-35 minutes or until slightly firm and edges are golden brown. | 7. Transfer baking sheet to a work surface and let cool 5 minutes. | 8. Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares). | 9. Let cool completely and then transfer the cookies to an airtight container. | 10. Will keep at room temperature for up to 10 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	unsalted	1368.0	62.856	42.744	115.2
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
white sugar	1/4	cup		193.5	49.99	0.0	0.0
white flour	1 1/4	cups		722.85	158.2567	11.7512	2.8045
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
orange zest	1		grated	-	-	-	-
cranberry	1/2	cup	chopped	25.3	6.5835	0.253	0.0715
salt	1/4	teaspoon		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.