Holiday Shortbread Cookies (Print Version)
# Ingredients:
01 -
1/2 cup of dried cranberries (like Craisins).
02 -
1-2 tablespoons fresh orange juice, if you’d like.
03 -
Zest from one orange.
04 -
1 teaspoon of almond extract.
05 -
1 cup of cold, cubed butter.
06 -
2 1/2 cups of all-purpose flour (leveled out after measuring).
07 -
3/4 cup sugar (split in portions).
08 -
Extra sugar to roll cookies in.
# Instructions:
01 -
Put some parchment paper on your baking tray. Chop cranberries finely with 1/4 cup sugar in a food processor.
02 -
Combine leftover sugar with flour, then mix in the butter until crumbly. Stir in almond extract, the chopped cranberries, orange zest, and optional juice.
03 -
Work the dough together with your hands, then roll it into a log about 2 inches wide. Use plastic wrap to cover it.
04 -
Put the dough in the fridge for at least 2 hours or leave it up to 3 days.
05 -
Set the oven to 325°F. Slice the dough into 1/4-inch rounds, coat in sugar, and bake for 12-15 minutes till firm.
06 -
Let your cookies sit on the tray for a few minutes, then transfer them to a rack to finish cooling.
# Notes:
01 -
You can chill the dough in the fridge for up to 3 days.
02 -
These freeze really well for as long as 3 months.
03 -
Avoid baking too long—12 minutes is perfect for soft cookies.