Cranberry Orange Shortbread Cookies
Description
Holidays are the perfect time to serve these delightful cookies. The hardest part in making them is waiting the 2 hours in the refrigerator before baking!
Ingredients
1/2 c. dried cranberries, like Craisins
¾ c. sugar, divided
2½ c. all-purpose flour, spooned and leveled, not scooped
1 c.cold butter cubed
1 t. almond extract
zest of 1 orange
1 - 2 T. freshly squeezed orange juice, optional
additional sugar to coat cookies before baking, if desired
Directions
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Combine cranberries and 1/4 c. sugar in a food processor; process just until 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 until you have very fine crumbs. Stir in extract, cranberries and sugar mixture, orange zest and optional orange juice. Use your hands to knead the dough until it comes together and forms a ball, working the dough until it comes together. Shape dough into a log about 2 inches in diameter; wrap in plastic wrap. Refrigerate for 2 hours or up to 72 hours.
When ready to bake, preheat oven to 325 degrees. Line a baking sheet with parchment paper; set aside.
Remove dough from refrigerator; cut dough into slices about ¼ inch thick.
Place about 1/2 c. sugar in a bowl; coat cookie slices with the sugar.
Place cookies on the prepared baking sheet. Bake 12 - 15 minutes or just until cookies are set. DO NOT over bake.
Let cookies cool for several minutes on baking sheet before removing to a cooling rack. Let cool completely.
30 servings.
Store in an airtight container for 3 days or freeze for up to 3 months.