Description
These Cranberry Orange Shortbread Cookies are a delightful and easy-to-make treat that is perfect for the holiday season. With a burst of cranberry and orange flavors in every bite, these cookies are sure to be a hit at any gathering.
Ingredients
Dried Cranberries Mixture:
- 1/2 cup dried cranberries (Craisins)
- 3/4 cups sugar, divided
Shortbread Dough:
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup butter, cubed (cold)
- 1 tsp almond extract
- Zest of 1 orange
- 1 to 2 tbsp fresh orange juice (optional)
- Additional sugar for coating cookies before baking (if desired)
Instructions
- Prepare Cranberries: Combine cranberries and 1/4 cup of sugar in a food processor until cranberries are broken down. Set aside.
- Make Dough: In a large bowl, combine flour and remaining sugar. Cut in cold butter until crumbly. Add almond extract, cranberry mixture, orange zest, and orange juice. Knead into a ball.
- Chill Dough: Shape dough into a log, wrap in plastic, and refrigerate for 2 hours or up to 72 hours.
- Bake Cookies: Preheat oven to 325°F. Slice dough, coat in sugar, and bake for 12-15 minutes. Cool on a rack.
- Storage: Store in an airtight container for 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 117 kcal
- Sugar: 6g
- Sodium: 54mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Protein: 1g
- Cholesterol: 16mg
