A buttery-rich and fresh twist on a shortbread cookie. The cranberry-orange combination brings a fresh flavor that is complimented by the buttery goodness of a shortbread cookie. A crowd pleaser!
- 2½ cups all purpose flour
- ¾ cup sugar, divided
- 1 cup butter, cubed (and cold)
- 1 teaspoon vanilla extract
- zest of 1 orange (I used 4 clementines)
- ½ cup dried cranberries (Craisins)
- additional sugar to coat cookies before baking if desired
- Line a baking sheet with parchment paper and set aside.
- Add cranberries and ¼ cup of sugar into a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
- In a large bowl, combine flour and remaining sugar. Give it a stir.
- Use a pastry blender to cut in butter. You want very fine crumbs. If you don’t have a pastry blender, just used your hands!
- Stir in the vanilla, processed cranberries and and orange zest.
- Use your hands to knead the dough until it comes together and forms a ball. Work the dough JUST until it comes together – you don’t want to over-work it.
- Shape dough into a log about two inches in a diameter and wrap in plastic wrap or parchment paper with plastic wrap on top of that. Refrigerate for two hours or up to 72 hours or freeze at this point.
- When ready to cook, thaw (if necessary) and cut slices of cookie dough about ¼-1/2 inch thick.
- Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar (optional).
- Place cookies on parchment-lined baking sheet and bake at 325 for 10-12 minutes or just until cookies are set. Do not over bake. Since I cut mine about 1/2 inch thick, mine took 12 minutes. If you cut them thinner, decrease cooking time.
- 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.
Freezer Meal Instructions:
Roll dough in to loaf/log shape. Wrap in plastic wrap and then a layer of press and seal, if possible. Put dough in freezer and store for up to 3 months.
Let dough thaw in refrigerator overnight and cook as directed.