Description
Delicious cranberry orange shortbread cookies with a perfect blend of sweet and tart flavors, ideal for the holiday season and beyond.
Ingredients
Scale
- 1/2 cup dried cranberries (Craisins)
- 3/4 cup sugar, divided
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup butter, cubed (cold)
- 1 tsp almond extract
- Zest of 1 orange
- 1 to 2 tbsp fresh orange juice (optional)
- Additional sugar for coating cookies before baking (if desired)
Instructions
- Combine the dried cranberries with 1/4 cup of sugar in a food processor; pulse until broken down but not pureed.
- In a large mixing bowl, combine the flour and remaining sugar, then cut in the cold butter until the mixture resembles coarse crumbs.
- Add the almond extract, cranberry sugar mixture, orange zest, and optional orange juice; knead until it forms a dough ball.
- Roll the dough into a log shape, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat the oven to 325°F (160°C); slice the chilled dough into 1/4-inch thick rounds.
- Coat each slice in sugar if desired, then bake for 12-15 minutes until edges are lightly golden.
- Allow cookies to cool on a wire rack before storing in an airtight container.
Notes
Chill your tools and avoid using warm butter for best results. Feel free to experiment with different citrus zests and control sweetness to your liking.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg