A delightfully easy cookie recipe for your Holiday baking. I love shortbread cookies.
They are just so buttery with that melt in your mouth goodness. Hint
of Cranberry & Orange just takes this recipe one more step to
completely irresistible!
In a "Green" food processor combined 1/2 cup of dried cranberries
and 1/4 cups of sugar together into small pieces. Set aside.
Mix together 2 1/2 cups of flour and 2/4 cups of sugar in a large bowl.
Use a pastry cutter to cut in 1 cup of cubed butter (cold). You want very fine crumbs.
Work it pastry cutter!
Toss in zest of 1 orange. Why does zest always smell so wonderful?
Pour in 2 tbsp of fresh orange juice and 1tsp. almond extract.
Tumble in your cranberry mixture into the bowl.
Use your hands to knead the dough until it comes together and forms a ball.
Shape the dough into a log about two inches in diameter.
Wrap the dough in plastic wrap. Refrigerate for two hours or up to 72 hours.
Pull out you cookie dough when your ready to Bake.
Preheat your oven to 320 degrees. Cut slices of cookie dough
into about 1/4 inch thick slices.
Get your red poke-dot plate and place about a half cup of sugar on it.
Coat the cookie slices on both sides before you put them the cookie sheet.
Off the the oven for about 12 to 15 minutes or just till
the cookies are set.
DO NOT OVER BAKE!
Have to have a bite of some raw cookie dough. YUM!
Let the cookies cool for several minutes on baking sheet before removing.
Place the cookies on a cooling rack while you decide how you want
to plate them. Yes, I took a bite :)
Holiday & Festive
Pour yourself a glass of milk and…
have a Cranberry Orange Shortbread Cookie.
After all you did all the
work!
Enjoy!
Happy Holiday Baking XO
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