Cranberry Orange Shortbread Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup dried cranberries (Craisins)
¾ cups sugar, divided
2½ cups all purpose flour - spooned and leveled, not scooped
1 cup butter, cubed (and cold)
1 tsp almond extract
zest of 1 orange
1 to 2 tbsp of fresh orange juice (optional)
additional sugar to coat cookies before baking if desired
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Directions: |
Directions:1.Line a baking sheet with parchment paper and set aside.
2.Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
3.Combine flour and remaining sugar in a large bowl.
4.Use a pastry cutter to cut in butter. You want very fine crumbs.
5.Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
6.Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
7.Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
8.Preheat oven to 325F.
9.Cut slices of cookie dough about ¼ inch thick.
10.Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
11.Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I pull mine at 12 minutes.
12.Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
13.Store in airtight container for 3 days or freeze for up to 3 months. |
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Number Of
Servings: |
Number Of
Servings:3 Dozen |
Personal
Notes: |
Personal
Notes: This comes from a recipe posted by Pat Withers, dear friend of Deb and I.Cutting the butter in with a fork and pizza cutter was very time consuming but these were a big hit with the folks I made them for. They were tangy and fruity and still well worth the effort. I need to get a pastry cutter…
I did use the optional orange juice and will continue to. I did not do the sugar-coating deal, these are wonderful without it and I can not see it adding anything. I would suggest going a little heavy with the sugar measurements and a tad light on the flour. Spoon and not scoop? I don’t know.
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