- 15 mins
- 35 mins
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
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.