Coffee and Dessert - Cranberry-Orange Shortbread Cookies

One of the new recipes I tried for Christmas was Cranberry-Orange Shortbread Cookies. From Trish at Mom On Timeout, this recipe is very easy and the cookies are delicious. They got rave reviews over the holidays with many requests to share the recipe. I made the dough the day before and refrigerated it overnight, which made them very easy to slice and bake the next day. Another fun baking adventure to share with your children or grandchildren.

Cranberry-Orange Shortbread Cookies

Yield: About 2-1/2 dozen cookies

1/2 cup dried cranberries (Craisins)
3/4 cups sugar, divided
2-1/2 cups all-purpose flour - spooned and leveled, not scooped
1 cup butter, cubed (and cold)
1 teaspoon almond extract
zest of 1 orange
1 to 2 tablespoons orange juice
additional sugar to coat cookies before baking

1. Combine cranberries and 1/4 cup of sugar in food processor and process until the cranberries are broken down into smaller pieces. Set aside.

2. Combine flour and remaining sugar in a large bowl.

3. Use a pastry cutter to cut in butter. You want very fine crumbs.

4. Stir in extract, cranberries and sugar mixture, orange zest and orange juice.

5. Use your hands to knead dough until it comes together and forms a ball. Work the dough until it comes together.

6. Shape dough into a log about two inches in diameter and wrap in plastic wrap. Refrigerate for two hours and up to 72 hours.

7. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

8. Cut slices of cookie dough about 1/4 inch thick. Place about 1/2 cup sugar in a bowl and coat both sides of cookie slices.

9. Place cookies on the parchment lined baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. Check at 12 minutes and pull if they are set.

10. Let cookies cool for several minutes on the baking sheet before removing to cooling rack. Let cool completely.

11. Store in airtight container for 3 days or freeze for up to 3 months.


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