Description
Delicious buttery shortbread cookies infused with cranberry and orange zest, perfect for the holidays.
Ingredients
Scale
- ½ cup dried cranberries
- ¾ cup granulated sugar, divided
- 2½ cups all-purpose flour
- 1 cup cold butter, cubed
- 1 tsp almond extract
- Zest of 1 orange
- 1–2 tbsp fresh orange juice (optional)
- Extra sugar for rolling (optional)
Instructions
- Prepare the Cranberry Mixture: Place the dried cranberries and a portion of the sugar into a food processor. Pulse until finely chopped. Set aside.
- Combine the Dry Ingredients: In a large bowl, mix the flour with the remaining sugar and stir gently.
- Cut in the Cold Butter: Add the cubed cold butter to the flour mixture and work in until it resembles coarse crumbs.
- Add Flavor and Moisture: Stir in the almond extract, cranberry mixture, orange zest, and optional orange juice until the dough comes together.
- Shape and Chill: Knead the dough until cohesive, shape into a log, wrap tightly, and refrigerate until firm.
- Slice and Finish: Slice the dough into rounds and roll the edges in sugar if desired.
- Bake and Cool: Bake until lightly golden on the edges and allow to cool completely.
Notes
Store cookies in an airtight container for up to a week or freeze for up to three months. Use cold butter for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg