Orange Cranberry Shortbread Cookies
Delightfully fresh shortbread cookies with the sweet tart of cranberries and orange zest. Dusted with sugar right before baking.
Ingredients
Scale
- 1 Cup Dried Cranberries
- 1 ½ Cup Granulated White Sugar
- 5 Cups Flour (spooned and leveled- not scooped)
- 2 Cups Butter, Chilled and Cubed
- 2 Teaspoons Almond Extract
- 2 Tablespoons Orange Extract (I used more in my cookies- I love orange zest)
- 1/4 – 1/2 Cup fresh squeezed orange juice (add by teaspoonful until dough comes together)
- Additional Sugar to coat cookies before baking
Instructions
- Combine cranberries with ½ Cup of sugar in a food processor and pulse just until cranberries are broken down into smaller pieces and combined with the sugar.
- Combine flour and remaining sugar in a different bowl.
- Using a pastry cutter, cut butter into the flour and sugar mixture until resembles fine crumbs.
- Stir in cranberry sugar mixture, extract, and orange juice by teaspoonful and using hands, knead dough into a ball.
- Shape dough into a log, and chill in wax paper or parchment paper (four hours to two days).
- Preheat oven to 325*
- Slice logs of dough into ¼ inch slices. Coat cookie slices with sugar.
- Bake cookies on parchment lined cookie sheet for 10-12 minutes or until cookies are set.
- Let cookies cool for several minutes on baking sheet before moving to a cooling rack.
- Store in airtight container for three days or freeze for up to three months.