ORANGE CRANBERRY SHORTBREAD

Steps:

• 1. Preheat oven to 325
• 2. Cream the butter until light and fluffy. Add powdered sugar and orange zest. Blend until smooth.
• 3. 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.
• 4. 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).
• 5. 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.
• 6. Cut the dough into 8 wedges, leaving the circle of dough intact!
• 7. 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.