I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, December 6, 2016

Cranberry Orange Shortbread Cookies.

This is one of my favorite shortbread recipes.   It's easy to make, but it's a must to refrigerate before cookie.  It will crumble and break apart if you don't allow it to chill.  Also do not over bake.

(4 dozen)

*3/4 cup dried cranraisins
*1/4 cup granulated sugar
*3 3/4 cup all-purpose flour
*1 1/8 cups granulated sugar
*1 1/2 cups cold butter, cubed
*2 teaspoons almond extract
*zest of 2 oranges
*juice squeezed from 2 oranges
*1/2 cup slivered almonds, chopped (optional)
*1/2 cup granulated sugar (optional)


~Combine cranraisins and 1/4 cup granulated sugar in a food processor (or chop by hand),  just until the cranraisins a chopped.
~In a large bowl, mix flour and 1 1/8 cup granulated sugar.
~Using a pastry cutter (or a food processor) cut in butter, until mixture becomes very fine crumbs.
~Stir in almond extract, cranberry sugar mixture, orange zest, and orange juice.
~Mix in chopped slivered almonds (optional).
~Knead dough with hands until you can form a ball with the dough.
~Divide dough in half.
~Shape each half into a log about 2-inches in diameter.
~Wrap in plastic wrap.
~Refrigerate for 6-72 hours.
~Preheat oven to 325 degrees.
~Spray cooking sheet with a cookie spray.
~Place 1/2 cup sugar into a small bowl.
~Slice cookie dough about 1/4 inch thick (I return the dough into the refrigerator while each batch is cooking).
~Gently coat each side of cookie with sugar.
~ Place cookies on prepared cookie sheet.
~Bake for 12-14 minutes.
~Allow cookies to cool on cookie sheet for 2-3 minutes.
~Remove and place on cooling rack to finish cooling.