Cranberry Orange Shortbread Cookies

Seven ingredient holiday cookies!

I really love this quick and easy seven ingredient holiday cookie! Happy baking!

Ingredients

• ½ cup dried cranberries

• ¾ cups sugar divided

• 2½ cups all purpose flour – spooned and leveled not scooped

• 1 cup butter cubed (and cold)

• 1 tsp almond extract

• zest of 1 orange

• 1 to 2 tbsp of fresh orange juice
  

Instructions

• Line a baking sheet with parchment paper or a Silpat mat and set aside.

• Process cranberries and ¼ cup of sugar in a food processor.

• Combine flour and remaining sugar in a large bowl.

• Use a pastry cutter or two forks to cut in butter until you have fine crumbs.

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

• Use your hands to knead the dough mixture until it forms a ball. If the dough is still crumbly, add orange juice, a little at a time until the dough comes together.

• Shape dough into a log about two inches in a diameter and wrap in plastic wrap.

• Refrigerate for two hours or up to 72 hours.

• Preheat oven to 325°F.

• Cut slices of cookie dough about ¼ inch thick.

• Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.

• Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set.

• Let cookies cool for on baking sheet before removing to cooling rack.

• Once completely cooled, store in airtight container for 3 days or freeze for up to 3 months.

Quick Tips:

• Using a pastry cutter is more effective than a fork.