Orange You Glad It’s Shortbread? (Cranberry Orange Shortbread Cookies)
Ingredients
- 1/2 cup dried cranberries
- 3/4 cup granulated sugar, divided
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon almond extract
- Zest of 1 orange
- 1–2 tablespoons fresh orange juice (optional)
- Additional sugar for coating
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a food processor, combine cranberries and 1/4 cup sugar. Pulse until cranberries are finely chopped.
- In a large bowl, mix flour and remaining sugar. Cut in butter using a pastry cutter or forks until the mixture resembles fine crumbs.
- Stir in almond extract, cranberry mixture, orange zest, and orange juice. Knead dough by hand until it forms a ball. If crumbly, add orange juice 1 tablespoon at a time.
- Shape dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for 2 hours.
- Preheat oven to 325°F. Slice dough into 1/4-inch thick rounds. Roll slices in sugar to coat.
- Arrange cookies on the baking sheet and bake for 12–15 minutes. Cool on a wire rack.
Attribution: I discovered this recipe five years ago, and it’s now a staple for my holiday cookie swaps—festive, delicious, and a true favorite!
Recipe Credit: Mom on Timeout
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