resolutions

January 2, 2010. Twenty ten. Two Thousand Ten. It sounds so unrealistic and futuristic. With the start of every year, naturally it feels like a mark in the line for a fresh start. I haven't made a resolution in years but since it is the beginning of a new decade, I want to start it off by being a better habit-keeper; better about telling my husband I love him everyday, better about exercising, better about walking our dogs, better about eating healthy, better about reading the Bible, better about calling my long-distance friends, etc.

Do you have a resolution? Or do you think resolutions are silly?

None of this, of course, has to do with this recipe but it was so good I had to share it! The orange zest and cranberries compliment each other so well; yum, yum, yum!!

Cranberry Orange Shortbread
recipe from Honey & Jam

2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 tablespoon finely grated orange zest
1/2 cup chopped dried cranberries
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt

Beat butter with a mixer on medium speed until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, beating until smooth. Add vanilla, almond extract, orange zest and dried cranberries and beat until combined. Reduce speed to low.

Mix flour, baking powder and salt. Gradually add flour mixture to butter beating at a low speed until blended.

Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).

Preheat oven to 350.

If frozen, let the logs stand at room temp for 10 minutes. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 12 minutes. Let cool.

Cookies can be stored in an airtight container for up to 1 week.