Holiday Shortbread Cookies (Print Version)
# Ingredients:
01 -
Zest from one orange.
02 -
1-2 tbsp freshly squeezed orange juice (optional).
03 -
2 1/2 cups all-purpose flour, measured properly.
04 -
1/2 cup dried cranberries (like Craisins).
05 -
1 tsp almond extract.
06 -
3/4 cup sugar, separated.
07 -
1 cup chilled butter, diced.
08 -
Extra sugar for rolling.
# Instructions:
01 -
Use parchment paper to cover a baking sheet. Blend cranberries with 1/4 cup sugar until finely minced.
02 -
Stir together the flour and rest of the sugar. Work in the butter until crumbly. Add the almond flavoring, blended cranberries, orange zest, and juice.
03 -
Work the dough gently to bring it together, then shape it into a log about 2 inches thick. Wrap tightly in plastic wrap.
04 -
Place the dough in the fridge for 2-72 hours to firm it up.
05 -
Heat oven to 325°F. Slice the dough into 1/4-inch rounds, coat in sugar, and bake for 12-15 minutes till they set.
06 -
Let the cookies rest on the baking sheet for a bit before transferring them to a rack to cool completely.
# Notes:
01 -
You can chill the dough in advance for up to 72 hours.
02 -
Cookies can be frozen for up to 3 months.
03 -
Avoid overbaking; 12 minutes yields the best texture.