2 Sticks of chilled unsalted butter (1 cup)
1/4 Cup granulated sugar
1/4 Cup confection sugar
2 1/2 Cups of all purpose flour
1/2 Cup dried cranberries
Zest of one orange
1 Tablespoon orange juice (optional)
1 Tablespoon almond extract
- Line a baking sheet with parchment paper or silicone sheet and, set aside.
- Combine cranberries and ¼ cup of granulated sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
- Combine flour and 1/4 cup of confection sugar in a large bowl.
- Use a pastry cutter to cut in butter. You want very fine crumbs.
- Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
- Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
- Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
- Preheat oven to 325F.
- Cut slices of cookie dough about ¼ inch thick.
- Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar; both sides.
- Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I pull mine at 13 minutes.
- Let cookies cool completely on baking sheet before removing.