Cranberry Orange Shortbread Cookies
Buttery, melt-in-your-mouth shortbread cookies with tart cranberries and bright orange zest the perfect holiday treat everyone will love!
Equipment
- Baking Sheet
- Food Processor
- Mixing bowl
- Plastic Wrap
Ingredients
Cookies
- 1/2 cup dried cranberries Craisins or similar
- 3/4 cup sugar divided
- 2.5 cups all purpose flour spooned and leveled
- 1 cup butter cold and cubed
- 1 tsp almond extract
- zest of 1 orange
- 1-2 tbsp fresh orange juice optional, if dough is crumbly
- additional sugar for coating cookies before baking
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine cranberries and 1/4 cup of sugar in a food processor and pulse until cranberries are finely chopped.
- In a large bowl, combine flour and remaining sugar.
- Cut in butter using a pastry cutter or two forks until mixture forms fine crumbs.
- Stir in almond extract, cranberry mixture, orange zest, and orange juice (if using).
- Knead the dough until it forms a ball, adding a bit more orange juice if needed.
- Shape the dough into a 2-inch diameter log, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 325°F (163°C).
- Slice chilled dough into 1/4-inch thick rounds.
- Coat each slice in sugar and place on prepared baking sheet.
- Bake for 12–15 minutes or until just set do not overbake.
- Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days or freeze for up to 3 months. Underbake slightly for soft, melt-in-your-mouth texture. Always use real butter for the best flavor. Source: momontimeout.com