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Cranberry Orange Shortbread Cookies - Olde Oregon Farmhouse B&B Recipe

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This recipe for Cranberry Orange Shortbread Cookies - Olde Oregon Farmhouse B&B is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, 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:  
½ c. dried cranberries
¾ c. sugar, divided
2½ c. all purpose flour
1 c. butter, cubed and cold
1 tsp. vanilla (or almond) extract
Zest of one orange
1 to 2 T. fresh orange juice
extra sugar to coat cookies
Directions:
Directions:
Line bake sheet with parchment paper, set aside. Combine cranberries and 1/4 c of sugar in food processor and process just until the cranberries are broken down into smaller pieces. Combine flour and remaining sugar in large bowl. Use a pastry cutter to cut in butter. You want very fine crumbs Stir in extract, cranberries and sugar mixture,  orange zest,  and optional orange juice. Use hands to knead the dough until it comes together and forms a ball. Shape dough into a log about 2 inches in diameter and wrap in plastic wrap.  Refrigerate 2 hrs. or up to 72 hrs. Preheat to 325°F. Cut slices of cookie dough 1/4” thick. Place 1/2 c sugar in bowl and coat the cookie slices. Place cookies on bake sheet and bake for 12-15 minutes.  Do not over bake. Cool first before removing to cooling rack. Fresh for 3 days, or freeze for up to 3 months.

 

 

 

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