Orange-Cranberry Shortbread

Directions

• In a small bowl, toss cranberries with liqueur, orange zest and vanilla. Let stand, covered, 1 hour.
• In a large bowl, cream butter and sugars until light and fluffy. Add cranberry mixture; beat just until combined. In another bowl, whisk flour, cinnamon, salt, ginger and cloves; gradually beat into creamed mixture.
• Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
• Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored or coarse sugar. Refrigerate 10 minutes before baking.
• Bake 12-15 minutes or until edges are light brown. Remove from pans to wire racks to cool.