Cranberry Orange Shortbread Cookies with Walnuts

• Vegetarian

• Produce

  • 2/3 cup Cranberries, dried sweetened
  • 2 tbsp Orange, zest

• Baking & Spices

  • 1/2 cup Confectionery sugar
  • 2 cups Flour
  • 1/2 tsp Orange extract
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 2/3 cup Walnuts

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 1 cup Butter, unsalted

Found on blommi.com

Description

Ingredients

• 1 cup of unsalted butter, softened
• ½ cup confectionery sugar
• 2 tbs orange juice
• 2 tbs orange zest
• ½ tsp orange extract
• ½ tsp sea salt
• 2 cups of flour (all-purpose is fine)
• ⅔ cup walnuts, finely chopped
• ⅔ cup dried sweetened cranberries, chopped

Directions

• Cream together the butter and sugar.
• In a small separate bowl mix salt in orange juice to dissolve then add to butter mixture along with the zest and extract, and mix.
• Add the flour and mix well, then fold in the walnuts and dried cranberries as best you can.
• Knead the dough lightly, enough to evenly distribute the pieces, then split in half and roll into two logs about 2 inches thick. Wrap each log in plastic wrap and refrigerate for at least 2 hours to firm up.
• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• Cut each cookie dough log into slices about ⅜ thick. Arrange on parchment. These shortbread cookies will not expand much at all, but leave a little space between them.
• Bake for 11-12 minutes, then remove to rack to cool.