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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

ORANGE CRANBERRY SHORTBREAD COOKIES Recipe

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This recipe for ORANGE CRANBERRY SHORTBREAD COOKIES is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. dried cranberries Craisins
¾ c. sugar divided
2½ c. King Arthur all purpose flour – spooned and leveled not scooped
1 c. butter cubed (and cold)
1 tsp. almond extract
zest of 1 orange
1 to 2 TBS of fresh orange juice optional
additional sugar to coat cookies before baking if desired
Directions:
Directions:
Line a baking sheet with parchment paper and set aside.
Combine cranberries and 1/4 cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.

Combine flour and remaining sugar in a large bowl.
Use a pastry cutter or two forks and fingers to cut in butter. You want very fine crumbs.
Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).

Use your hands to knead the dough until it comes together and forms a ball. . Work the dough until it comes together. If the dough is still crumbly, add orange juice, one tablespoon at a time until the dough comes together.

Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.

Preheat oven to 325°.
Cut slices of cookie dough about ¼ inch thick. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.

Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I remove my cookies at 12 minutes.
Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely. Store in airtight container for 3 days or freeze for up to 3 months
Personal Notes:
Personal Notes:
Trish writes a blog Mom-On-Timeout. This is her a frequently requested recipe.

 

 

 

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