Cranberry, Orange and Almond Shortbread Cookies
Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
16 TBS Butter, softened
1 C Confectioner's Sugar
3/4 tsp Almond Extract
1/2 tsp Salt
2 C Flour
1 TBS Orange Zest
2/3 C Toasted Sliced Almonds
1/3 C. Dried Cranberries
In a Stand Mixer with a Paddle Attachment:
Beat for 5 minutes on medium speed.
Mix to form a Dough.
Fold in, by hand:
Form the Dough into a ball.
Form it into a 2" diameter log and wrap it in plastic wrap.
Refrigerate for 1 hour.
Slice 1/4" thick cookies.
Place them 1" apart on the Sheet Pans.Bake 20 minutes.
The edges should begin to turn light golden brown.
Remove the pan to a rack to cool for 5 minutes.
Transfer the cookies to the rack to cool completely.
Peace in the Kitchen!