made by Connie 2017 REFRIGERATE
Prep
time: 2 hours 10 mins
Cook
time: 12 mins
A delightfully easy cookie recipe that yields
sensational results! I'm sharing three secrets to the perfect shortbread
cookies that no one can resist! Make sure to add these easy Cranberry Orange
Shortbread Cookies to your holiday baking list this season!
Author: Trish - Mom On Timeout https://www.momontimeout.com/cranberry-orange-shortbread-cookies-recipe/
Serves: 2½ dozen cookies
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 (optional)
·
additional sugar to coat cookies before baking if desired
Instructions
1. Line a baking sheet with
parchment paper and set aside.
2. 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.
3. Combine flour and remaining
sugar in a large bowl.
4. Use a pastry cutter to cut
in butter. You want very fine crumbs.
5. Stir in extract, cranberries
and sugar mixture, orange zest and orange juice (optional).
6. Use your hands to knead the
dough until it comes together and forms a ball. Work the dough until it comes
together.
7. 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.
8. Preheat oven to 325F.
9. Cut slices of cookie dough
about ¼ inch thick.
10. Place about a half a cup of
sugar in a bowl and coat the cookie slices with sugar.
11. 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.
12. Let cookies cool for several
minutes on baking sheet before removing to cooling rack. Let cool completely.
13. Store in airtight container
for 3 days or freeze for up to 3 months.
