Mi Huerta Market

By: Sarah Chovanetz


A Dessert Perfect for Spring

This time of year always inspires us to make changes. We will try eating healthier, get outside more, and get excited for new beginnings. This recipe we are going to share is a great dessert to make when Spring is in the air!
Everyone loves cookies but usually we only bake one kind, and that is the classic “chocolate chip”.  Not trying to sound ironic, but I think it is time for a change! With that said, this recipe includes your favorite ingredients for the yummiest cookies in town but there’s a slight twist of flavor added that awakens the senses! The recipe we are sharing teaches you how to make cookies that take you outside of your cookie comfort zone and expand your horizon on just how creative you can get with baking. They are refreshing thanks to a dash of orange zest and mouth watering cranberry.  Of course you are still mixing in the best vanilla extract in the world which obviously helps and will most likely cause you to be the talk of the party.
I will admit that you will most likely want to pair these with something other than milk or coffee. With such powerful flavors, we feel it is best to eat these cookies with some wine and cheese. Sounds like a perfect evening dessert or appetizer to me! Salty, sweet and incredible! 
Orange and Cranberry Shortbread Cookies
          1 cup (2 sticks) unsalted butter
          1 cup granulated white sugar
          1 large egg
          1/2 teaspoon Mi Huerta Vanilla extract**
          3 or 3 1/2 cups all-purpose flour
          1/3 cup cornstarch
          3/4 teaspoon kosher salt
          2/3 cup dried sweetened cranberries, very finely chopped
          zest of one medium orange


        1. Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
          2. Place the butter and sugar in the bowl of an electric stand mixer, and beat on medium-low speed until smooth.
          3. Add the egg and our authentic Mi Huerta Vanilla, and continue to beat until incorporated.
          4. Add 3 cups of the flour, the cornstarch, and salt, and stir on low speed until a stiff dough has formed.
          If the dough still feels sticky, add more flour (1/4 cup at a time) until it pulls away cleanly from the sides of the bowl.
          5. Stir in the dried cranberries and orange zest.
          6. Between 2 sheets of parchment paper, roll the dough to a thickness of 1/8-inch.
          7. Use a 2 1/2-inch fluted round cookie cutter to cut shapes.
          8. Place the unbaked cookies on the prepared baking sheets, and bake for 10 to 14 minutes, or until just beginning to turn golden around the edges.