Cookies, Desserts, Sweet Snacks

Cranberry Orange Shortbread Cookies, with Toasted Almonds

These are not Christmas Cookies. OK, they aren’t Christmas Cookies this year as they were just an experiment to see how they worked out. Every year I do try to add a new cookie type to the Christmas Cookie Madness, but I try them out first before hand. These turned out lovely and I think they work well as a harvest / Thanksgiving-type cookie as well. Lots of orange and cranberry flavor.

1 cup unsalted butter, softened to room temperature
1 cup confectioners’ sugar
1/2 teaspoon almond extract
1/2 teaspoon orange extract
1/2 teaspoon salt
1 tablespoon orange zest
2 cups flour
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries, chopped
granulated sugar, for sprinkling (optional)

In the work bowl of your stand mixer, cream together butter, powdered sugar, almond and orange extracts, orange zest and salt. Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour. Mix until a dough forms. Stir in almonds and cranberries with a spatula. Pat dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 325F. Line cookie sheets with parchment paper or silpat.

Remove the dough from the fridge and on a floured work surface, roll to 1/4 inch thick. Using a round cookie cutter (or really, any shape that you like), cut out rounds. Place 1 inch apart on your prepared cookie sheets. Sprinkle with a little bit of granulated sugar (optional). Bake for about 12- 15 minutes, just until the edges start to turn golden. Let cool for about 5 minutes before removing from the cookie sheet.




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