Fresh Cranberry Orange Shortbread Cookies

Step 1

Line baking sheet with parchment paper. If you don't have parchment paper, simply use an ungreased cookie sheet.

Step 2

Using a food processor or a sharp knife, coarsely chop the fresh cranberries. Set aside.

Step 3

In a large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. Beat until light and fluffy. (about one to two minutes).

Step 4

With clean hands, add in the all-purpose flour just until combined.

Step 5

Gently fold in the chopped cranberries and orange zest.

Step 6

Divide dough into three equal portions and roll each portion into a log shape. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 7

Unwrap dough and use a sharp knife to slice cookies into ¼" thick slices.

Step 8

Dip the top and roll the sides of the cookies into a small bowl with 3 Tablespoons of granulated sugar.

Step 9

Place unbaked cookies on prepared baking sheet two inches apart.

Step 10

Bake in 300°F oven for 17 to 20 minutes. Bottom of cookies will be light golden brown when they are done.

Step 11

Cool on wire cooling rack.