Cranberry Orange Almond Shortbread Cookies

By cmschnettler

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 finely chopped pecans, toasted
• 1/3 cup dried cranberries, chopped

Details

Preparation time 15mins
Cooking time 35mins
Adapted from cravingsomethinghealthy.com

Preparation

Step 1

Preheat oven to 325 degrees. Spray a cookie sheet or line with a silpat baking liner.
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.

Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms.

Stir in pecans and cranberries with a spatula.

Pat dough into a ball, and then form into a log shape, about 2-inches in diameter.

Wrap the log in plastic wrap, and freeze until firm, at least an hour.

Remove the dough from the freezer and slice into 1/4-inch thick slices.

Place on cookie sheet, at least 1-inch apart. Bake for about 20 minutes, just until the edges start to turn golden.

Let cool for about 5 minutes before removing from the cookie sheet.

Notes

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