Cranberry Orange Shortbread Cookies

• Produce

  • 1/2 cup Cranberries, dried
  • 1 Orange, zest of

• Baking & Spices

  • 1 tsp Almond extract
  • 3/4 cups Sugar

• Snacks

  • 1 Sugar to coat cookies before baking if desired

• Drinks

  • 1 tbsp Orange juice, fresh

• Dairy

  • 1 cup Butter

• Other

  • 2½ cups all purpose flour - spooned and leveled, not scooped

Found on momontimeout.com

Description

Ingredients

• ½ 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 (otional)
• additional sugar to coat cookies before baking if desired

Directions

• 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 (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.