Cranberry Orange Whipped Shortbread Cookies From The Old Grist Mill

by Suzanne Heron.

In large bowl with electric beaters, beat 1 c unsalted butter, 1/2 c sifted icing sugar, 1/4  c cornstarch, 1 tsp vanilla and 1/2 tsp salt until fluffy. Mix in 1 1/2 c all-purpose flour just until combined. Add 1/2 c cranberries, 1/4 c orange zest and 1/2 Tbsp orange juice. Mix together. Cover bowl and refrigerate just until firm, about 20 minutes.

Roll by tablespoonfuls into balls; place on parchment paper-lined baking sheets. Using lightly floured tines of fork, press tops of cookies until flattened to 1/2-inch thick. Bake in preheated 300°F oven until pale golden and just set, 14 to 16 minutes. Let cool on pans on racks for 10 minutes; transfer cookies to racks and let cool completely (store in airtight container for up to 2 weeks).

From Marja Nugteren, The Old Grist Mill, 2691 Upper Bench Road, Keremeos, 250-499-2888,  All the locals bring their visiting family to sample Marja’s cooking at the only working water-powered flour mill in western Canada.