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Cranberry Orange Almond Shortbread Cookies. Cranberries, oange zest, honey almonds all rolled up in an easy shortbread cookie dough. A perfect sweet treat. Simply Sated
3.61 from 124 votes
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Cranberry Orange Almond Shortbread Cookies

Cranberry Orange Almond Shortbread Cookies. Cranberries, oange zest, honey almonds all rolled up in an easy shortbread cookie dough. A perfect sweet treat.
Course Cookie
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 40 cookies
Author Susie Gall

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup confectioner’s sugar powdered sugar
  • ¾ teaspoon almond extract
  • ¼ teaspoon coarse sea salt
  • ½ teaspoon table salt
  • 1 tablespoon orange zest
  • 2 cups flour sifted
  • 2/3 cup Fresh Gourmet Honey Roasted Sliced Almonds or toasted sliced almonds
  • 1/3 cup dried cranberries chopped
  • Coarse turbinado or raw sugar optional

Instructions

  1. Preheat oven to 325F.
  2. Line 2-3 baking sheets with parchment paper.
  3. Place butter, confectioner’s sugar, almond extract, coarse salt and table salt in the bowl of a stand mixer. Beat 3 minutes on MED-HIGH speed.
  4. Add orange zest and beat 1 minute on MED-HIGH speed.
  5. Add sifted flour, turn mixer to LOW and mix just until flour is incorporated.
  6. Fold in almonds and dried cranberries.
  7. Pat dough into a 1½ -inch diameter log and wrap in plastic wrap.
  8. Freeze dough until firm, at least 1 hour. *See note if wanting to freeze cookies for a later use.
  9. Remove dough from freezer and slice into ¼-inch thick slices.
  10. Place dough on parchment-covered baking sheet 1-inch apart.
  11. Sprinkle with coarse, decorator sugar, if desired
  12. Bake at 325F for 20-25 minutes or until edges turn golden.
  13. Remove cookies from oven and, after 2 minutes, transfer cookies to cooling rack.
  14. Enjoy!

Recipe Notes

At this point, dough can be wrapped in plastic wrap and foil, placed in a freezer bag and frozen for later use. When ready to use, slice and bake as directed. Note - The dough will need to thaw 10 minutes before slicing and an additional 5-10 minutes bake time.
The frozen dough will keep up to 3 months.

*For Orange Chocolate Chip Shortbread Cookies:
Substitute almonds and cranberries for 1-cup mini, semi-sweet chips.
Add ¼ teaspoon orange extract.