Cranberry Orange Shortbread

 The girls are out.  It's that time of year,  The Fall preparations have begun.

 You might think I am practicing for Xmas already by making all of this shortbread.  Actually, shortbreads are one of the quickest desserts to make so really, I am just very busy these days.

The recipe:

• 1 1/2 cups salted butter softened, 3 sticks
• 1 cup confectioners sugar
• 1 tsp vanilla 
• 3 cups all-purpose flour  
• zest of 1 orange
• 3 T. diced dried cranberries

Instructions

1. Preheat oven to 325 F degrees.
2. Blend butter until smooth in a large bowl using an electric mixer set at medium speed. Slowly blend in the icing sugar and vanilla. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended.
3. Pat dough into a greased 10X13 pan.  Score the dough.  Sprinkle with sanding sugar, pressing it into the dough.
4. Bake for 15-20 minutes, or until slightly golden around the edges. Do not let it get brown. Remove from oven and let them cool.  Cut them along the scored lines.

I sent a bunch of these to work with my daugher.

The rest of them were left on a plate for my husband.

This morning, the plate was empty.  Some people have no self control.