Cranberry Orange Shortbread Cookies

I saw this recipe for the Cranberry Orange Shortbread Cookies on Lorrie's blog a long time ago, and have been wanting to make them ever since.  Lorrie has the most beautiful blog, which you can check out here.  I knew that these cookies would be perfect to take to some friends that moved into a new home, and also to a friend that is recovering from surgery. 

I did get to taste a cookie or two, and used my Rose Chintz teacup with some Cranberry Black tea that was in a set that my daughter gave me for Christmas.

This is my Winter sampler that I made several years ago. 

Lorrie actually chills the dough for the cookies and then forms them into balls, and uses a fork to press down on them before baking.  I decided to be lazy and formed the dough into rolls in order to slice and bake them. 

Yield: Depends on how thick the cookies are sliced

Author: Made in Kitty's Kitchen, but adapted from Lorrie's recipe

Cranberry Orange Shortbread Cookies

These little gems are the perfect tea time treat, and melt in your mouth!

ingredients:

• 1/2 pound butter, at room temperature
• 3/4 cup powdered sugar (Lorrie calls this "icing sugar")
• 2 teaspoons grated orange zest
• 1/2 teaspoon vanilla
• 1/2 cup dried cranberries, coarsely chopped
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch

instructions:

How to cook Cranberry Orange Shortbread Cookies

1. Preheat the oven to 300 degrees.
2. Cream butter and powdered sugar in a mixing bowl. Beat until light. Add the orange zest, vanilla, and cranberries.
3. Add the flour and cornstarch and mix well.
4. I formed the dough into two rolls and wrapped them in wax paper, and then chilled the rolls in the fridge. I then sliced the rolls into about 1/2" slices and placed them on parchment lined cookie sheets.
5. Bake for 15-18 minutes, or until pale golden around the edges. Let set on the cookie sheet for a few minutes before removing to a cooling rack.

NOTES:

I also froze one of the rolls of dough and then put it in the fridge to thaw overnight before slicing and baking the next day.

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Cranberry Orange Nut Bread

 I really can't get enough of the flavors of winter time, and decided to make my favorite cranberry orange nut bread. I always buy extra bags of cranberries to put in the freezer for when I need them. 

 My sweet friend, Michele, sent me this teacup and matching plate last year, and I just love them for winter time.

 My sweet sister sent me this charming teapot years ago.  Isn't it pretty?

 My lady vase that sits on my sink counter, always makes me smile.  She's sporting a real pin cone and faux greenery.

 Here's what I actually have on my coffee table for January.  My sis gave me the pine one candle holder years ago, too.

Cranberry Orange Nut Bread

Yield: 1 large loaf or 4 mini loaves

Author: Made in Kitty's Kitchen, but adapted from Ocean Spray

This bread is so moist and scrumptious! I like making mini loaves for gifting to friends.

ingredients:

• 2 cups flour
• 1 cup sugar
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1 t. salt
• 2 tablespoons vegetable oil
• 1 egg, beaten
• zest of 1 orange (about 1 tablespoon)
• 3/4 cup orange juice
• 1 1/2 cups cranberries, fresh or frozen , coarsely chopped
• 1/2 cup chopped nuts

instructions:

How to cook Cranberry Orange Nut Bread

1. Preheat oven to 350 degrees.
2. Mix together flour, sugar, baking powder, salt and baking soda in a medium bowl. 
3. Stir in the orange juice, oil, orange zest, and egg.  Mix until well blended. Stir in the cranberries and nuts.
4. Spoon into a greased 9 x 5 x 3 inch loaf pan. (I actually used 4 mini loaf pans).
5. Bake at 350 degrees for 55 minutes for the large loaf, and check the mini loaves around 25 minutes, making sure that a toothpick inserted comes out clean.
6. Let cool in pan for about 15 minutes before removing from the pan and cooling completely on a wire rack.

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Instant Pot Chicken White Bean Rosemary Soup

I've been under the weather and this soup tasted so good!  Lucky for me that I had made several soups this past week when I did feel good, and had them stocked in the fridge.  I served this soup with my Rosemary Bread. 

Yield: 8 large

Author: Made in Kitty's Kitchen, but adapted from a recipe from the Dallas Morning News

Instant Pot Chicken White Bean Rosemary Soup

This soup is great on a Winter's day!

ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, pressed
• 1/2 cup carrots, peeled and diced
• 1/2 cup onion, diced
• 2 and 1/2 teaspoons kosher salt (see NOTE)
• 1 pound great northern beans, rinsed, and soaked overnight, and then drained
• 4 sprigs rosemary
• 1 cup water
• 8 cups low-sodium chicken stock (see NOTE)
• 1 bay leaf
• 1/2 teaspoon red pepper flakes, optional
• 1/2 teaspoon red wine vinegar
• 2 cups chopped cooked chicken

instructions:

How to cook Instant Pot Chicken White Bean Rosemary Soup

1. Tie two pairs of rosemary together with kitchen twine.  Set aside.
2. Add the oil, garlic, onion, carrots and 1/2 teaspoon kosher salt and two rosemary sprigs into the IP.  Using the saute' feature, cook for 5 minutes, stirring occasionally.
3. Add the beans to the IP.  Stir to coat with the rosemary infused oil.
4. Add water, chicken stock, bay leaf and red pepper flakes to the beans.
5. Stir well to combine.
6. Secure the lid on the IP, and making sure that the steam release valve is in the "sealing" position, use the soup feature and cook the beans for 7 minutes.
7. When the time is up, turn off the IP, and let the pressure release naturally for 20 minutes, then manually release and remaining pressure .
8. Once the pressure is released, and the valve is down, remove the lid.  Stir in the red wine vinegar and the chopped cooked chicken.
9. Wait 5 minutes and serve with crusty bread. 

NOTES:

If you're not using low-sodium chicken stock, reduce the amount of kosher salt.

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