Cranberry Orange Shortbread Cookies are a delicious addition to the holidays.
Why not add this recipe to your seasonal recipes and give them a try.
They wrap up nicely for gift giving too!
Enjoy!
Ingredients
- 1/2 cup dried cranberries Craisins
- ¾ cups sugar divided
- 2½ cups all purpose flour – spooned and leveled not scooped
- 1 cup butter cubed (and cold)
- 1 tsp almond extract
- zest of 1 orange
- 1 to 2 tbsp of 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 1/4 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 (optional).
-
Use your hands to knead the dough until it comes together and forms a ball. Work the dough 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 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.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.
Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 12mg | Sugar: 6g | Vitamin A: 3.8% | Calcium: 0.3% | Iron: 2.7%