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CRANBERRY ORANGE SHORTBREAD COOKIES

 CRANBERRY ORANGE SHORTBREAD COOKIES A delectably simple cookie recipe with sensational results! I'm going to share three secrets for ma...

 CRANBERRY ORANGE SHORTBREAD COOKIES


A delectably simple cookie recipe with sensational results! I'm going to share three secrets for making the most delicious shortbread cookies that no one can resist! This holiday season, be sure to include these simple Cranberry Orange Shortbread Cookies on your baking list!

Ingredients:
1 to 2 tbsp of fresh orange juice optional
¾ cups sugar divided
1 tsp almond extract
1 cup butter cubed (and cold)
zest of 1 orange
2½ cups all-purpose flour – spooned and leveled not scooped
additional sugar to coat cookies before baking if desired
1/2 cup dried cranberries Craisins
Instructions :
Prepare a baking sheet by lining it with parchment paper.

In a food processor, combine cranberries and 1/4 cup sugar and process just until the cranberries are broken down into smaller pieces. Place aside.

In a large mixing bowl, combine flour and remaining sugar.

Cut in butter with a pastry cutter or two forks. You're looking for very fine crumbs.

Combine extract, cranberries and sugar mixture, orange zest, and orange juice in a medium mixing bowl (optional).

Knead the dough with your hands until it comes together and forms a ball. Work the dough until it forms a cohesive mass. If the dough remains crumbly, add 1 tablespoon orange juice at a time until it comes together.

Wrap dough in plastic wrap and shape into a log about two inches in diameter. Refrigerate for at least two hours, but no more than 72 hours.

Preheat oven to 325 degrees Fahrenheit.

Slice the cookie dough into approximately 14-inch-thick slices.

Coat the cookie slices with about a half cup of sugar in a bowl.

Bake for 12 to 15 minutes, or until cookies are set. Avoid overbaking. At 12 minutes, I remove my cookies.

Allow cookies to cool on the baking sheet for several minutes before transferring to the cooling rack. Allow cooling completely before serving.

Refrigerate for 3 days or freeze for up to 3 months in an airtight container.



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