CRANBERRY ORANGE SHORTBREAD COOKIES are easy to make with pops of sweet tangy cranberries and are bursting with fresh orange essence.
Cream butter, sugar, and salt together.
Add the orange extract and zest.
Add one egg yolk at a time. Mix each yolk into dough completely and scrape the sides of the bowl before adding the next yolk.
Mix in cranberries.
Slowly add flour and blend until just combined.
Scrape dough onto a sheet of plastic wrap and roll into a 2 inch thick log. Chill dough in the refrigerator for at least 20 minutes.
Unwrap dough and slice into 1/4 inch disks.
Bake in a preheated 350F oven for 15 minutes.
Take cookies out of oven and let them sit on the baking sheet for 2 - 3 minutes before removing and placing on cooking rack.
Traditional Scottish shortbread is made with butter, sugar and flour - not eggs, flavoring or other liquid.