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.

CRANBERRY ORANGE SHORTBREAD COOKIES
(4 dozen)

Ingredients:
*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)

Directions:
~Combine 3/4 cup 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 3 3/4 cup flour and 1 1/8 cup granulated sugar.
~Using a pastry cutter (or a food processor) cut in 1 1/2 cups cold butter, until mixture becomes very fine crumbs.
~Stir in 2 teaspoons almond extract, cranberry sugar mixture, zest from 2 orgesna, and juice squeezed from 2 oranges.
~Mix in 1/2 cup 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.