Cranberry Orange Shortbread Cookies
A delicious autumn favorite.
Ingredients
Ingredients
- 1/2 cup dried cranberries Craisins
- 3/4 cups sugar divided
- 2 1/2 cups all-purpose flour spooned and leveled, not scooped
- 1 cup cold butter cubed
- 1 tsp almond extract
- 1 orange zested and juiced
- 1-2 tbsp fresh orange juice (optional)
- additional sugar to coat cookies before baking if desired
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
- Combine flour and remaining sugar in a large bowl.
- Use a pastry cutter to cut in butter. You want very fine crumbs.
- Stir in extract, cranberries and sugar mixture, orange zest and orange juice.
- Use your hands to knead the dough until it comes together and forms a ball. Work the dough just until it comes together.
- Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
- Preheat oven to 325F.
- Cut slices of chilled cookie dough about ¼ inch thick.
- Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
- Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake as they continue to cook after they come out of the oven. I pull mine at 12 minutes.
- Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
- Store in airtight container for 3 days or freeze for up to 3 months.
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