Seeing I’m posting this on the eve of election day I want it made clear that just because these have red in them, they are not republican cookies and have no political meaning. 🙂
Cranberry Orange Shortbread Cookies
2 hours 10 mins
2 hours 20 mins
Ok — I am a cranberry-aholic. I love cranberries. We make our own relishes and I use them in whatever way I can think of at the moment. A friend of mine passed this along and I have to put it someplace where I can find it in the future — so here it is, and I hope you try it and enjoy it.
Shortbread cookies are, perhaps, the king of cookies. Such simplicity — butter and flower and sugar — at its’ most basic. People have found opportunities to perk up their shortbreads but rarely have I tried a shortbread (except perhaps my candied ginger version) that tickles my tastebuds as much.
makes: 2½ dozen cookies
- ½ cup dried cranberries (Craisins)
- ¾ cups sugar, divided
- 2½ cups all purpose flour
- 1 cup butter, cubed (and cold)
- 1 tsp almond extract
- zest of 1 orange
- 1 to 2 tbsp of fresh orange juice (otional)
- additional sugar to coat cookies before baking if desired
- Line a baking sheet with parchment paper and set aside.
- Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
- Combine flour and remaining sugar in a large bowl.
- Use a pastry cutter to cut in butter. You want very fine crumbs.
- Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
- Use your hands to knead the dough until it comes together and forms a ball. Work the dough JUST until it comes together – you don’t want to over-work it.
- 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 325F.
- 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 10-12 minutes or just until cookies are set. Do not over bake. I pull mine at 10 minutes.
- Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
- Store in airtight container for 3 days or freeze for up to 3 months.