A white tea towel with a poinsettia design sits on a red countertop. A black metal baking rack sits on the towel. The baking rack is full of Cranberry Orange Shortbread Cookies. The cookies are round, tan in color and have red cranberries in them.
A white tea towel with a poinsettia design sits on a red countertop. A black metal baking rack sits on the towel. The baking rack is full of Cranberry Orange Shortbread Cookies. The cookies are round, tan in color and have red cranberries in them.

Cranberry Orange Shortbread Cookies

A delicious appetizer, snack or desert that is scrumptiously chewy and not overly sweet. This recipe is a must try and would be perfect for any celebration or get together!
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 42 minutes
Servings 2 cookies

Ingredients
  

  • 1/2 cup dried cranberries (Craisins)
  • 3/4 cups sugar, divided
  • 2 1/2 cups flour
  • 1 cup Butter
  • 1 tsp almond or vanilla extract
  • zest of 1 orange
  • 1 - 2 tbsp orange juice (optional)
  • additional sugar to coat cookied before baking

Instructions
 

  • Line a baking sheet with parchment paper & set aside.
  • Combine cranberries with a 1/4 cup sugar from the recipe in a food processor & process just until cranberries are broke down into smaller pieces and set aside.
  • Combine flour & remaining sugar in a large bowl.
  • Use a pastry cutter to cut in the butter. You want to have very fine crumbs
  • Stir in extract, cranberry/sugar mixture, orange zest & orange juice (optional).
  • Use your hands to knead the dough until it comes together & forms a ball.
  • Keep on working the dough until it comes together completely.
  • Shape dough unto a log about 2" in a diameter & wrap in plastic wrap.
  • Refrigerate for a Minimum of 2 hours. Will keep nicely up to 72 hours refrigerated.
  • Preheat oven to 325 degrees
  • Remove cookie dough from refrigerator and cut slices into 1/4 inch thick slices.
  • Place about a 1/2 cup of sugar in a bowl & coat the cookie slices with sugar.
  • Place cookies on a baking sheet & bake for 12 to 15 minutes or until cookie are just set.
  • Do not overbake
  • Let cookies cool for several minutes on the baking sheet before removing to a cooling rack. Let cool completely for best results before eating.
  • Store in airtight container for 3 days or freeze for up to 3 months.