Cranberry Orange Shortbread Cookies (Print Version)

# Ingredients:

01 - 1/2 cup dried cranberries (Craisins).
02 - 3/4 cup sugar, divided.
03 - 2 1/2 cups all-purpose flour, spooned and leveled.
04 - 1 cup cold butter, cubed.
05 - 1 teaspoon almond extract.
06 - Zest of 1 orange.
07 - 1-2 tablespoons fresh orange juice (optional).
08 - Additional sugar for coating.

# Instructions:

01 - Line baking sheet with parchment paper. Process cranberries with 1/4 cup sugar until finely chopped.
02 - Mix flour and remaining sugar, cut in cold butter until fine crumbs form. Add extract, cranberry mixture, zest and juice.
03 - Knead dough until it comes together, shape into 2-inch diameter log. Wrap in plastic.
04 - Refrigerate dough for 2 hours or up to 72 hours.
05 - Preheat to 325°F. Slice dough 1/4 inch thick, coat in sugar, bake 12-15 minutes until set.
06 - Let cookies cool on sheet several minutes before moving to rack.

# Notes:

01 - Can be made ahead and refrigerated up to 72 hours.
02 - Freezes well up to 3 months.
03 - Don't overbake - remove at 12 minutes for best results.

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