Cranberry Orange Shortbread Cookies with Walnuts are a perfect Christmas cookie.
Course Dessert
Cuisine American
Keyword cranberry orange shortbread cookies
Prep Time 10 minutesminutes
Cook Time 11 minutesminutes
Chill 2 hourshours
Total Time 2 hourshours21 minutesminutes
Servings 30
Calories 118kcal
Author Robin Gagnon
Ingredients
1cupunsalted buttersoftened
½cupconfectionery sugar
2tbsorange juice
2tbsorange zest
½teaspoonorange extract
½teaspoonsea salt
2cupsflourall-purpose is fine
⅔cupwalnutsfinely chopped
⅔cupdried sweetened cranberrieschopped
Instructions
Cream together the butter and sugar.
In a small separate bowl mix salt in orange juice to dissolve then add to butter mixture along with the zest and extract, and mix.
Add the flour and mix well, then fold in the walnuts and dried cranberries as best you can.
Knead the dough lightly, enough to evenly distribute the pieces, then split in half and roll into two logs about 2 inches thick. Wrap each log in plastic wrap and refrigerate for at least 2 hours to firm up.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Cut each cookie dough log into slices about ⅜" thick. Arrange on parchment. These shortbread cookies will not expand much at all, but leave a little space between them.
Bake for 11-12 minutes, then remove to rack to cool.