1

In a food processor, pulse together the flours, baking powder, sugar and salt. Add the butter and pulse again until the dough starts to come together. Transfer the dough to a large bowl.

2

Pulse the cranberries in the food processor to chop them into smaller pieces. Gently fold the cranberries and the orange zest into the dough with a silicone spatula.

3

Roll the dough into a long log, about 2-inches in diameter. Wrap the dough in plastic wrap and chill for 1-2 hours, or until the dough becomes solid.

4

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

5

Cut the cookies into ¼-inch thick rounds.

6

Place the cookies on the baking sheet at least 1-inch apart. Bake for 10 minutes, turning the baking sheet halfway through for even baking.

7

Let the cookies cool on the baking sheet before attempting to move them, otherwise they will crumble. Enjoy!

8

Substitutions: No gluten-free flour: use regular all-purpose flour. Not dairy-free: use regular butter. Plain shortbread: omit the cranberries and orange zest.

9

Notes: The cookie thickness detailed above will give a thinner, more delicate cookie (as pictured). If you prefer a thicker shortbread, cut the dough into ½-inch rounds and spread the cookies farther apart. Baking time will increase by two to five minutes but be sure to watch the cookies closely to avoid burning as they bake quickly.