Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies combine a melt in your mouth buttery shortbread cookie base with the sweet and tangy flavors of cranberry and orange. You definitely need to add this recipe to your Fall baking list!

Course Dessert

Cuisine American

Keyword cranberry,orange,butter

Prep Time 10

Cook Time 15

Chilling Time 4

Total Time 25

Servings Cookies

Calories 136kcal

Author Nicole Crocker

Ingredients

1/2 Cup Dried cranberries
3/4 Cup Sugar (divided)
1/2 teaspoon Salt
2 1/2 Cups All purpose flour
2 Sticks Unsalted butter ,cut into pieces,cold
1 teaspoon Almond extract
Zest from one orange
Additional sugar for coating

Instructions

Place dried cranberries in a food processor and pulse a few times with 1/4 Cup of sugar. Set aside.
In a large bowl, whisk flour, salt and remaining 1/2 cup of sugar together.
Use a pastry cutter to cut butter into flour mixture to form small crumbs.
Stir in almond extract, chopped dried cranberries and orange zest.
Knead dough with your hands until it comes together and you can form a ball with it.
Roll dough with your hands to form about a 2 inch diameter log.
Wrap log in plastic wrap and place in fridge to chill for at least 4 hours. Preferably overnight.
Once ready to bake, preheat oven to 350 Degrees F. Line a cookie sheet with parchment paper. Set aside.
Slice cookie log in about 1/4 inch slices.
Then dip cookie slice in sugar on both sides.
Place on parchment lined cookie sheet. Bake on center rack of preheated oven for 12-15 minutes.
Remove from oven and let cool for about 3-5 minutes then remove cookies to a cooling rack to cool completely.
Store in an airtight container until ready to serve or freeze up to 3 months.

Notes

* Vanilla or orange extract can be substituted for the almond extract if you are concerned about allergies.

*Dried cranberries can also be roughly chopped with a knife and then tossed in a bowl with the sugar if you don't have a food processor...I actually used my Ninja blender.

*If you don't have a pastry cutter you can use your fingers. Rub butter slices with flour mixture between your finger tips until a small crumb is formed. This is a bit messy but will work the same.

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