Cranberry is one of the strongest and most versitle flavours of the holiday season. From drinks to desserts, and a bounty of sauces and reductions in between.
This shortbread is flaky and buttery. The tang of cranberry and the hint of citrus from the orange is absolutely fantastic.
The holidays are so filled of rich flavours, chocolates and eggnog that I like to balance my cookie boxes with a good verity of shortbreads and sugar cookies. A buttery vanilla dessert palette cleanser of sorts.
At least that's what I try to convince my calorie counts of 😁
3/4 cup chopped dried cranberries
1/2 cup white sugar
1 cup cold cubed butter
2 1/2 cups white flour
1 tsp almond extract
1 tsp orange zest
2 tbsp fresh squeezed orange juice
Combine cranberries and half the sugar in your food processor and combine until chopped fine and well coated in the sugar. Set aside.
In a large bowl combine flour and remaining sugar. Cut in butter with a pastry cutter until mixture is crumbly.
Add in cranberries, extract, and orange juice and zest. Kneed until the dough forms a ball.
Form you dough into a log shape about 3-4 inches in diameter.
Wrap in plastic wrap and place in the refrigerator overnight.
Line baking sheets with parchement paper.
Preheat oven to 325 degrees
Cut dough into 1/4 inch thick slices and place on your prepared cookie sheets.
Bake for 13-15 min.
Remove from oven and allow to cool 2 min before removing to wire rack to cool completely.
This are sure to please Santa!