Cranberry Shortbread Cookies

These are the most delicious buttery cookies.  One important tip. since there are no eggs in the recipe it is vital to let the cookies cool on the backing sheet before moving.  This give the cookie time to solidify.  There is no need to transfer them to a baking rack for cooling.

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

  1. Line a baking sheet with parchment paper or silicone sheet and, set aside.
  2. 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.
  3. Combine flour and 1/4 cup of confection 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.
  7. 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.
  8. Preheat oven to 325F.
  9. Cut slices of cookie dough about ¼ inch thick.
  10. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar; both sides.
  11. 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.
  12. Let cookies cool completely on baking sheet before removing.