I’ve made shortbread with butter, but never with margarine, and, yet, this cookie turned out surprisingly good.
Cranberry-Orange Shortbread Cookies
1 cup Earth Balance margarine, softened
3/4 cup powdered sugar
2 teaspoon Frontier vanilla flavor
1/2 teaspoon Frontier almond extract
1 tablespoon freshly grated orange zest
2 cups unbleached white flour
1/4 teaspoon Rumford baking powder
1/8 teaspoon salt
3/4 – 1 cup chopped dried cranberries
Beat margarine until creamy; gradually add powdered sugar, beating until smooth. Add extracts and orange zest. Add flour, baking powder, salt, and dried cranberries; beating at low speed until blended. Divide dough into two 8-inch logs, wrap in wax paper, and chill.
Preheat oven to 350°F. Slice logs 1/4 – 3/8-inch thick, place on parchment-lined baking sheets. Bake 10 – 12 minutes or until edges are lightly brown. Cool on wire rack.