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Yummy Shortbread

Cranberry Orange Shortbread Cookies

 Cook Time 12 minutes
 Total Time 2 hours 22 minutes

Ingredients

  • 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

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.
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