Friday, March 16, 2012

Cranberry Citrus Poppyseed Shortbread Cookies

"I've given up chocolate for lent."

That's the response I've gotten to so many things I've made this week. So many dark, delicious baked goods neglected. I tried to give them a good home, but there's only so many cupcake/brownie/cookie dinners you can have.

So I've decided to give up chocolate. For one recipe.

These slice and bake shortbread cookies are simple and not too sweet. The flavors layer really nicely, and the baked dough has a nice, crumbly crunch to it.

Not going to lie-- I had way too much fun slicing these and seeing what patterns the poppy seeds and cranberries made.

No chocolate. All flavor town. Perfect for those who can't have chocolate.

If you gave up sweets... I got nothin'.

Cranberry Citrus Poppyseed Shortbread Cookies

 Adapted from the Joy the Baker Cookbook

2 cups whole wheat flour
1/2 tsp salt
2 sticks unsalted butter, softened
2/3 cup powdered sugar
1 egg
1 egg yolk
2 tsp lemon extract
2 tsp orange zest
3/4 cup dried cranberries
1 tbsp poppy seeds

In a medium bowl, combine the four and salt. In another bowl, cream together butter and sugar for two minutes; add in egg, yolk, and lemon extract, and beat another two minutes, scraping down the sides of the bowl as necessary.

Add the rest of the ingredients and dry mix to the butter mixture all at once. Combine well on low speed.

Divide dough in half and place each on a sheet of wax paper (I was out, so I used foil). Press each into a 1-inch diameter log, roll up, twist ends, and place in refrigerator for 3-12 hours.

To bake, preheat oven to 350F and line cookie sheet with foil. Using a sharp knife, slice dough into 1/3 inch thick rounds. Place on cookie sheet and bake for 15 minutes, until edges are barely golden brown. Remove, allow to cool a few minutes, then transfer to a wire rack to finish cooling.

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