Orange-Zested Cranberry Shortbread
Servings Prep Time
25cookies 15minutes
Cook Time Passive Time
12-15minutes 2hours
Servings Prep Time
25cookies 15minutes
Cook Time Passive Time
12-15minutes 2hours
Ingredients
Instructions
  1. Line 2 baking sheets with parchment paper or silicone mats.
  2. In a food processor, chop 1/2 cup of cranberries with only 1/4 cup of sugar until chopped into small pieces.
  3. 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.
  4. Mix in the cranberry-sugar mixture, the almond extract, orange zest, and fresh orange juice.
  5. 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.
  6. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
  7. 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.
  8. Preheat your oven to 375 degrees. Sprinkle cookies with extra sugar.
  9. Bake cookies for 12-16 minutes or until cookies are no longer doughy.
  10. Let cookies cool, and ENJOY!