Cran-Orange Shortbread Cookie Recipe
Add another holiday flavor to your Christmas cookie tray with these tasty Cran-Orange Shortbread Cookies. This easy-to-make, delicious shortbread is buttery, tart, and citrusy, a perfect combination of Christmas flavors.
Thanks to our friends at Rada Cutlery for this recipe
Ingredients for 2 1/2 dozen cookies
- 1/2 C. dried sweetened cranberries
- 1/4 C. sugar
- 2 1/2 C. flour
- 1/2 C. sugar
- 1 C. cold cubed butter
- 1tsp. almond extract
- zest of 1 orange
For glaze:
- 1T. orange juice
- 1/4 tsp. almond extract
- 1/4 tsp. orange extract
- 1/2 C. powdered sugar
Instructions
- Place cranberries and 1/4 C. sugar in a food processor and pulse to chop
- Dump into a large bowl
- In the same food processor, add 1/2 sugar, all the flour, and cubed butter and pulse until very fine crumbs form, then add to the cranberry mixture
- Stir in almond extract and orange zest
- Knead just until it holds together, shape into a 2" diameter log, wrap in plastic, and chill for at least 2 hours
- Preheat oven to 350 degrees F.
- Slice chilled dough into 1/4" thick rounds and coat with sugar
- Arrange on parchment-lined cookie sheets
- Bake 12-14 minutes until just starting to brown
- Cool slightly before moving to a wire rack
- Mix orange juice, orange extract, almond extract, and powdered sugar for the glaze.
- Brush glaze over cooled shortbreads
Enjoy these lovely cookies with a cup of tea during the holidays
Hi Lauretta, the 1/4 cup of sugar is used to sweeten the cranberries when you chop them in the food processer. Then set them aside. The 1/2 cup of sugar is used in the next step to make the dough.
Why in the recipe is sugar listed twice?
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