Cranberry Orange Shortbread Cookies
Ingredients:
- 1/2 cup dried cranberries (Craisins)
- 3/4 cup sugar, divided
- 2 1/2 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 fresh orange juice (optional)
- Additional sugar to coat cookies before baking (optional)
Directions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse the flour, 1/2 cup of sugar, and cold butter until the mixture resembles coarse crumbs.
3. Add almond extract, orange zest, dried cranberries, and orange juice (if using). Pulse a few more times until the dough just comes together.
4. Turn the dough out onto a lightly floured surface and gently knead until smooth.
5. Roll dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill for at least 1 hour.
6. Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet.
7. If desired, sprinkle additional sugar on top of each cookie.
8. Bake for 18-22 minutes or until edges are lightly golden.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 35 minutes
Kcal: 160 kcal | Servings: 24 cookies
Tips:
Use cold butter to achieve the perfect crumbly texture in your shortbread.
Chilling the dough before slicing helps the cookies keep their shape during baking.