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    Let’s Make Cookies

    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!




    • 1/2 cup dried cranberries Craisins
    • ¾ cups sugar divided
    •  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


    • 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.


    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%


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