Print

Cranberry Orange Almond Shortbread Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Craving Something Healthy

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup confectioner's powdered sugar
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 tablespoon orange zest
  • 2/3 cup sliced almonds toasted
  • 1/3 cup dried cranberries chopped

Instructions

  1. Preheat oven to 325 degrees. Spray a cookie sheet or line with a silpat baking liner.
  2. Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer.
  3. Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms.
  4. Stir in almonds and cranberries with a spatula.
  5. Pat dough into a ball, and then form into a log shape, about 2-inches in diameter.
  6. Wrap the log in plastic wrap, and freeze until firm, at least an hour.
  7. Remove the dough from the freezer and slice into 1/4-inch thick slices.
  8. Place on cookie sheet, at least 1-inch apart. Bake for about 15 minutes, just until the edges start to turn golden. Check them after 10 minutes as ovens can vary!
  9. Let cool for about 5 minutes before removing from the cookie sheet.

Recipe Notes

Adapted from Martha Stewart. Dough can be kept frozen for up to 3 months. If frozen solid, let the dough thaw for about 20 minutes before slicing.