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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cranberry Orange Almond Shortbread Recipe

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This recipe for Cranberry Orange Almond Shortbread is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, softened
1 cup confectioner's sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups flour
1 tablespoon orange zest
2/3 cup sliced almonds toasted
1/3 cup dried cranberries, chopped
Directions:
Directions:
Preheat oven to 325 degrees. Spray a cookie sheet or line with parchment or silpat baking liner.
Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer or large mixing bowl if using a hand mixer. Beat till smooth, about 3 minutes. turn mixer till low and gradually add flour and orange zest. Mix till a dough forms.
Stir in almonds and cranberries with a spatula.
Pat dough into a ball then into a log shape about 2 inches in diameter.
Wrap the log in plastic wrap and freeze till firm, at least an hour.
Remove dough from freezer and slice into 1/4 inch thick slices.
Place on cookie sheet at least 1-inch apart. Bake for about 15 minutes, just till the edges start to turn golden. Check them after 10 minutes as ovens can vary.
Let cool for about 5 minutes before removing from cookie sheet
Number Of Servings:
Number Of Servings:
3 dozen cookies
Preparation Time:
Preparation Time:
20 minutes plus cooking time
Personal Notes:
Personal Notes:
Can be frozen for up to 3 months. Delicious flavor!

 

 

 

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