Cranberry Orange Shortbread Cookies
These cranberry orange shortbread cookies pair buttery crumbly dough with tart cranberries, bright orange zest, and a delicate almond note.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1/2 cup dried cranberries finely chopped
- 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
- 1 each orange zested
- 1 tablespoon fresh orange juice plus 1 tablespoon if needed
Instructions
Instructions
- Line a baking sheet with parchment paper.
- Pulse the cranberries and part of the sugar until finely chopped.
- Beat the cold butter with the remaining sugar, then mix in the almond extract and orange zest.
- Add the flour and cranberry mixture and mix until a crumbly dough forms; add orange juice as needed.
- Shape the dough into logs, chill until firm, then slice into rounds and coat with sugar if desired.
- Bake at 350°F for about 12 minutes, until the edges are lightly golden; cool before serving.