Cranberry-Orange Shortbread Cookies #IntnlCookies

• Vegetarian

• Produce

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

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Almond extract
  • 1/2 Brown sugar, light
  • 1/4 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 1 cup Butter

Found on theredheadbaker.com

Description

Directions

• Place the cranberries and sugar in a food processor and pulse a few times to chop up the cranberries (the sugar helps prevent the cranberries from sticking to the blade). Transfer to another bowl.
• Add the flour, salt and brown sugar to the food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles fine crumbs.
• Add the almond extract, orange zest and chopped cranberries to the food processor and pulse to combine.
• Lay a sheet of plastic wrap on a flat surface. Scrape the cookie dough onto the plastic wrap and form it into a log about 2 inches in diameter. Refrigerate for at least 1 hour and up to overnight.
• When ready to bake, preheat oven to 325 degrees.
• Slice the log of cookie dough into 1/4-inch thick rounds and place on a baking sheet lined with parchment paper or a silicon baking mat.
• Bake for 10 to 12 minutes, or just until the cookies start to turn golden at the edges.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Store in an airtight container at room temperature.