| Prep Time | 15 minutes |
| Cook Time | 12-15 minutes |
| Passive Time | 2 hours |
| Servings |
cookies
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Ingredients
- 1/2 cup dried cranberries
- 3/4 cup Baker's Corner sugar
- 2 1/2 cups Baker's Corner flour
- 2 sticks Imperial butter
- 1 1/2 teaspoons Stonemill almond extract
- Zest of 1 large orange
- 2 Tablespoons fresh orange juice
- Extra sugar to sprinkle on dough
Ingredients
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Instructions
- Line 2 baking sheets with parchment paper or silicone mats.
- In a food processor, chop 1/2 cup of cranberries with only 1/4 cup of sugar until chopped into small pieces.
- Combine flour and the other 1/2 cup of sugar into a large bowl. Use a fork or pastry cutter to cut the cold butter into the flour mixture. The end result should be very fine crumbs.
- Mix in the cranberry-sugar mixture, the almond extract, orange zest, and fresh orange juice.
- Knead the dough with your hands until it forms into a ball of dough. It will be very messy and sticky at first, but as you knead the butter with form together helping create a dough.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours.
- Remove the dough from the fridge and sprinkle a clean surface with flour. You have two options for how to cut your cookies. 1.)Using a rolling pin roll your dough out about 1/2 inch thick. Using cookies cutters to cut shapes out. If the dough is too sticky, sprinkle a bit of flour on the surface. 2.) Just form your dough into a long log and slice your cookies about 1/2 inch thick.
- Preheat your oven to 375 degrees. Sprinkle cookies with extra sugar.
- Bake cookies for 12-16 minutes or until cookies are no longer doughy.
- Let cookies cool, and ENJOY!
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