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Cranberry Orange Almond Shortbread Cookies Recipe

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This recipe for Cranberry Orange Almond Shortbread Cookies, by , is from Cookie Day , 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!

Contributor:  
Contributor:  
Natalie Taylor

Category:
Category:

Ingredients:  
Ingredients:  
1 cup unsalted butter softened
1 cup confectioner's powdered 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 paper.

Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer.

Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms.

Stir in almonds and cranberries with a spatula.

Pat dough into a ball, and then form into a log shape, about 2 inches in diameter.

Wrap the log in plastic wrap, and freeze until firm, at least an hour.

Remove the dough from the freezer and slice into 1/4-inch thick slices.

Place on cookie sheet, at least 1-inch apart. Bake for about 15 minutes, just until the edges start to turn golden. Check them after 10 minutes as ovens can vary!

Let cool for about 5 minutes before removing from the cookie sheet.

 

 

 

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