Orange Chocolate Cran Shortbread Cookies

Makes: 24 cookies Prep time: 80 min Cook Time Time: 20 min Total Time: 1hr 40 min

Ingredients

2 cups butter softened

1.5 cups icing sugar

4 cups flour

1 tbsp bourbon vanilla

1 pkg The Bog Chocolate Cranberries chopped (200g)

zest of one xl navel orange

Directions

Combine all your ingredients except the zest and chocolate cranberries in a stand mixer. Once everything is mixed and the dough is formed, add the zest and thoroughly mix on high until the zest is incorporated. Next, add the chocolate cranberries. Remove dough from the bowl and form into a large 20x2 inch log. Wrap it in saran wrap and chill in the fridge for an hour or overnight. Preheat oven to 350 and line 2 cookie sheets with parchment. Remove the saran, slice the dough into 24 rounds, and place on the cookie sheets. Bake for 15-20 minutes until they slightly start to brown. Remove from sheet, let cool and enjoy! Will stay fresh in an air-tight container for five days or freeze for up to 6 months.

Notes:

If you don’t have bourbon, vanilla regular will work.

Take the cookie to the next level by dipping half in dark chocolate!