You Can't Catch me, I'm the Gingerbread Man!

Yesterday I felt inspired to do a little holiday baking. I made gingerbread men, and some cranberry-orange shortbread cookies. I had never made gingerbread cookies before, and they were surprisingly easy. I have packaged some up to take to friends.
I saw the shortbread recipe in the December issue of Southern Living...it's fabulous...you make the dough and then can freeze it to have slice-and-bake cookies on hand at any point. It would be perfect if you want some warm, homemade cookies on call in case guests stop by!
Below is the basic recipe, but you can look here if you want to see the variations they suggest.  I thought the tang of the orange zest and cranberries was the perfect complement to the buttery shortbread.
Enjoy!

Slice and Bake Shortbread Cookies
Makes 4 dozen


1 cup butter, softened
3/4 cup powdered sugar
2 tsp. vanilla extract
1/2 tsp. almond extract (I omitted this because I didn't have any in the house; they still taste great)
2 cups all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt
Wax paper


1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

2. Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.

3. Gradually add flour mixture to butter mixture, beating at low speed until blended.

4. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

5. Preheat oven to 350°.

6. If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

7. Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.

8. Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.