These cookies are like a chewy shortbread (oxymoron, I know)! The recipe is not very sweet and the cranberries make it a bit tart. I added clear crystal sugar sprinkles (like for cookie decoration) on the top. It gave a bit more sweetness and a little crunch! Perfect for a cup of tea!
1/2 c. Dried cranberries (Trader Joe’s or Bulk Fred Meyer)
1/4 c. Sugar
Pulse in a food processor until the cranberries are small. Remove from processor ~ Set aside in bowl.
2 1/2 c. Flour
1/2 c. Sugar
1 cup Butter ~ Cold & Cubed
Add all to food processor. Pulse until mixture is consistency of cornmeal.
Dried cranberry/sugar mix
Zest of small orange (Optional)
1 teaspoon Almond extract (Optional)
1-2 Tablespoons Orange juice (Optional
Add the Dried cranberry/sugar mixture to the flour/sugar/butter mixture. Add any of the optional ingredients.
Pulse until the dough comes away from the bowl of the processor.
Remove dough and knead a few times to make a cohesive lump of dough.
Form the dough into a cylinder about 2″ round. Actually, any size you prefer will be perfect. Wrap in plastic wrap.
Refrigerate for at least 2 hours or overnight.
Preheat oven to 325 degrees.
Slice 1/4″ thick. Place on parchment lined cookie sheet.
Bake approximately 10 minutes, checking often. When they become firm to the touch with just a hint of gold around the edges, they are done.
Store in an airtight container!