Cranberry Orange Cookies (Print Version)
# Ingredients:
01 -
1 cup cubed cold butter.
02 -
2 1/2 cups spooned and leveled all-purpose flour.
03 -
1-2 tablespoons optional fresh orange juice.
04 -
1 teaspoon almond flavoring.
05 -
1/2 cup of dried cranberries (like Craisins).
06 -
A small zest from one orange.
07 -
Extra sugar for rolling.
08 -
3/4 cup sugar, split into portions.
# Instructions:
01 -
Put parchment paper on a baking tray. Blend up cranberries with 1/4 cup sugar till finely minced.
02 -
Combine the flour and the leftover sugar, work in cold butter until it’s crumbly. Stir in the orange zest, extract, cranberry mix, and some juice if you’d like.
03 -
Press dough till it sticks together, shape it into a roll that's about 2 inches thick. Cover in plastic wrap.
04 -
Pop the dough into the fridge for at least 2 hours, or even up to 3 days if needed.
05 -
Heat oven to 325°F. Cut dough into slices about 1/4 inch thick, roll them in sugar, and bake for 12-15 minutes till firm.
06 -
Let them sit on the tray for a few minutes to set, then move to a cooling rack.
# Notes:
01 -
Can stay in the fridge up to 72 hours before baking.
02 -
Keeps well in the freezer for 3 months.
03 -
For soft cookies, don’t bake longer than 12 minutes.