Cranberry Orange Almond Shortbread Cookies

• Vegetarian

• Produce

  • 1/3 cup Cranberries, dried
  • 1 tbsp Orange, zest

• Baking & Spices

  • 3/4 tsp Almond extract
  • 1 cup Confectioners' (powdered sugar
  • 2 cups Flour
  • 1/2 tsp Salt

• Nuts & Seeds

  • 2/3 cup Almonds, toasted

• Dairy

  • 1 cup Butter, unsalted

Found on cravingsomethinghealthy.com

Ingredients

• 1cup unsalted butter, softened
• 1 cup confectioners (powdered) sugar
• 3/4 teaspoon almond extract
• 1/2 teaspoon salt
• 2 cups flour
• 1 tablespoon orange zest
• 2/3 cup sliced almonds, toasted
• 1/3 cup dried cranberries, chopped

Directions

• Preheat oven to 325 degrees. Spray a cookie sheet or line with a silpat baking liner.
• Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer.
• Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms.
• Stir in almonds and cranberries with a spatula.
• Pat dough into a ball, and then form into a log shape, about 2-inches in diameter.
• Wrap the log in plastic wrap, and freeze until firm, at least an hour.
• Remove the dough from the freezer and slice into 1/4-inch thick slices.
• Place on cookie sheet, at least 1-inch apart. Bake for about 15 minutes, just until the edges start to turn golden. Check them after 10 minutes as ovens can vary!
• Let cool for about 5 minutes before removing from the cookie sheet.