Ingredients
Method
Preparation
- Line a baking sheet with parchment paper and set aside.
- In a food processor, pulse the dried cranberries with ¼ cup of sugar until finely chopped.
- In a large bowl, whisk together the flour with the remaining ½ cup sugar.
- Cut the cold butter into the flour mixture using a pastry cutter or two forks until it resembles fine crumbs.
- Stir in the almond extract, chopped cranberry mixture, orange zest, and optional orange juice.
- Gently knead the mixture until a smooth dough forms. Add more orange juice if too dry.
- Shape the dough into a log about 2 inches in diameter and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 3 days.
Baking
- Preheat your oven to 325°F (160°C).
- Remove the chilled dough from the fridge and slice into ¼-inch thick rounds.
- If desired, coat each slice with sugar. Place on the prepared baking sheet.
- Bake for 12–15 minutes until just set and edges are lightly golden.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- For a special touch, dip cooled cookies halfway into melted white chocolate and sprinkle with extra orange zest or chopped nuts.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a single layer and transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.