CRANBERRY/ORANGE SHORTBREAD COOKIES

2
Jean Fisher

By
@Fairy62

Delicious Buttery taste with the sweetness of craisins and orange.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes about 2 dozen
Prep:
20 Min
Cook:
10 Min
Method:
Bake

Ingredients

  • 1/2 c
    craisins
  • 3/4 c
    sugar, divided
  • 2 1/2 c
    all purpose flour
  • 1 c
    butter, cold - cut up in cubes
  • 1 tsp
    almond extract
  • Zest medium
    orange
  • 2 - 4 Tbsp
    orange juice
  • SMALL AMOUNT OF SUGAR TO COAT THE COOKIES BEFORE BAKING

How to Make CRANBERRY/ORANGE SHORTBREAD COOKIES

Step-by-Step

  1. Combine Craisins and 1/4 cup sugar in a food processor. Process until the craisins are in smaller pieces.
  2. Combine flour and remaining sugar in a large bowl.
  3. Use a pastry cutter to cut in butter until you have very fine crumbs. .
  4. Stir in extract, craisins and sugar mixture. Add orange zest and orange juice. Knead the dough with your hands until it comes together to form a ball. Do not overwork it.
  5. Shape dough into a log about two inches in diameter. Wrap in plastic wrap. Refrigerate for 2 - 24 hours.
  6. Preheat oven to 325º
  7. Cut slices of dough about 1/4 inch thick.
  8. In a small bowl, place about 1/2 cup of sugar. This you will use to coat the cookies before baking.
  9. Bake for 10 - 12 minutes.
  10. NOTE - THESE CAN ALSO BE PUT IN THE FREEZER FOR BAKING AT A LATER TIME.

Printable Recipe Card

About CRANBERRY/ORANGE SHORTBREAD COOKIES

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American



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