Cranberry Orange Shortbread Cookies

2 sticks butter, room temperature
1/2 cup plus 4 tablespoons powdered sugar
3 teaspoons vanilla
2 Tablespoons grated orange zest
1/2 cup fresh cranberries, chopped well (can use dried cranberries instead)
2 cups flour
1/4 teaspoon baking powder
2 pinches of salt

In a stand mixer, cream the butter well until smooth and creamy. Add the powdered sugar slowly until incorporated. Add the vanilla, orange zest and salt and mix well. Add the flour and baking powder slowly until well incorporated. Slowly add cranberries and mix quickly.
Form dough into 2 logs, about 1 1/2 inches in diameter. Wrap in parchment or plastic wrap and chill for at least one hour. When you are ready to bake, preheat oven to 350 degrees. Remove plastic wrap or parchment paper. Slice 1/2-inch rounds and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden brown, about 12 minutes and let cool. Store in airtight container.
Makes 4 dozen.

Submitted by Jill. H.