Cranberry Orange Shortbread Cookies

Here are the ingredients that you need to make these cranberry orange shortbread cookies:

  • 1/2 cup dried cranberries Craisins
  • ¾ cups sugar divided
  • cups all purpose flour – spooned and leveled not scooped
  • 1 cup butter cubed (and cold)
  • 1 tsp almond extract
  • zest of 1 orange
  • 1 to 2 tbsp of fresh orange juice, optional
  • additional sugar to coat cookies before baking if desired


Here are the directions that you need to follow in order to complete this recipe:

  1. Line a baking sheet with parchment paper and set aside.
  2. Combine cranberries and 1/4 cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
  3. Combine flour and remaining sugar in a large bowl.
  4. Use a pastry cutter to cut in butter. You want very fine crumbs.
  5. Stir in extract, cranberries and sugar mixture, orange zest, and orange juice (optional).
  6. Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together. If the dough is still crumbly, add orange juice, one tablespoon at a time until the dough comes together.
  7. Shape dough into a log about two inches in diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
  8. Preheat oven to 325F.
  9. Cut slices of cookie dough about ¼ inch thick.
  10. Place about half a cup of sugar in a bowl and coat the cookie slices with sugar.
  11. Place cookies on a baking sheet and bake for 12 to 15 minutes or just until cookies are set.  Be careful not to overbake them or they will burn and become way too tough to eat.
  12. Let cookies cool for several minutes on the baking sheet before removing them to the cooling rack. Let cool completely before you try to eat them.
  13. Store in an airtight container for 3 days or freeze for up to 3 months.