Ingredients
- 1/2 cup dried cranberries
- 3/4 cup sugar, divided
- 2 1/2 cups all-purpose flour
- 1 cup butter, cubed and cold
- 1 teaspoon almond extract
- Zest of 1 large orange (navel)
- Juice of 1 large orange (about 3-4 tablespoons)
- Additional sugar (for coating cookies before baking, optional)
Instructions
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Prepare Baking Sheet:
- Line a baking sheet with parchment paper and set aside.
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Process Cranberries:
- In a food processor, combine the dried cranberries, orange zest, and 1/4 cup of sugar. Pulse until the cranberries are broken into smaller pieces. Set aside. If you don't have a food processor, you can chop the cranberries really well and mix in with the other ingredients.
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Mix Dry Ingredients:
- In a large mixing bowl, combine the flour and remaining 1/2 cup of sugar.
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Cut in Butter:
- Using a pastry cutter or two forks, cut the cold, cubed butter into the flour mixture until it resembles fine crumbs.
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Combine Wet and Dry:
- Stir in the almond extract, cranberry-sugar mixture, orange zest, and orange juice.
- Use your hands to knead the dough until it comes together into a ball. If the dough is too crumbly, don't worry! It will take shape but requires a little working.
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Shape and Chill Dough:
- Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours (or up to 72 hours).
- Optional: Freeze the dough for up to 3 months. Thaw in the fridge before baking.
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Bake the Cookies:
- Preheat the oven to 325°F.
- Remove the dough from the fridge and cut it into 1/4-inch thick slices.
- Arrange the slices on the prepared baking sheet, leaving a little space between them.
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Bake and Cool:
- Bake for 12–15 minutes, or until the cookies are just set. Make sure they don't brown! Avoid over baking to maintain a tender texture.
- Sprinkle with sugar if desired. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Storage:
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze baked cookies for up to 3 months.
Tips for Success
- For extra flavour, drizzle cookies with an orange glaze (powdered sugar mixed with orange juice).
- Feel free to add in pistachios, white chocolate, or any other additional mix ins! If you'er adding another flavour, limit the amount of cranberries used.
