Cranberry Shortbread Cookies

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!