Festive Shortbread Cookies (Print Version)
# Ingredients:
01 -
1 cup softened unsalted butter
02 -
1 cup powdered sugar
03 -
3/4 teaspoon almond extract
04 -
1/2 teaspoon salt
05 -
2 cups all-purpose flour
06 -
1 tablespoon freshly grated orange zest
07 -
2/3 cup sliced almonds, lightly toasted
08 -
1/3 cup dried cranberries
# Instructions:
01 -
Warm up a dry skillet over medium-high heat. Toss in your sliced almonds and shake them around for roughly 30 seconds until they smell nutty and fragrant. Pour them out onto a plate to cool down completely.
02 -
Once your almonds have cooled, chop them up along with the dried cranberries into tiny pieces. Keep these aside for now.
03 -
Add your softened butter, powdered sugar, almond extract, and salt into your mixer bowl. Start on the lowest setting so sugar doesn't go everywhere, then gradually crank it up to medium. Beat everything together for about 3 minutes until it's fluffy and pale.
04 -
Dial your mixer back down to low speed. Slowly work in the flour and orange zest, mixing for around 2 minutes until everything comes together into a nice dough.
05 -
Toss in your chopped almonds and cranberries, then mix for just 30 seconds more. Scrape down the bowl's sides and dump the dough out onto your counter.
06 -
Shape the dough into a round ball first, then roll it into a long log about 18 inches from end to end. Wrap your log tightly in plastic wrap and pop it in the fridge for at least half an hour until it firms up nicely.
07 -
Right before your dough is ready, heat your oven to 325°F. Pull out the chilled log, unwrap it, and cut it into slices about half an inch thick.
08 -
Arrange your cookie slices on a non-stick baking sheet with at least an inch between each one. Bake for approximately 15 minutes, just until the edges get a light golden color. Keep an eye on them after 10 minutes since every oven bakes a little differently!
09 -
Let the cookies rest on the sheet for about 5 minutes before transferring them to a cooling rack.
# Notes:
01 -
This recipe yields approximately 36 delicious cookies. The nutrition details listed are per single cookie.
02 -
For cleaner, easier slicing, make sure to chop your almonds and cranberries into really tiny bits.
03 -
You can keep the wrapped dough log in your refrigerator for up to a week before baking. For longer storage, freeze it for up to 2 months. If you freeze it solid, let it thaw in the fridge overnight or sit at room temperature for about 30 minutes before you slice it.