Add another holiday flavor to your Christmas cookie tray with these tasty Cran-Orange Shortbread Cookies. This easy-to-make, delicious shortbread is buttery, tart, and citrusy, a perfect combination of Christmas flavors. 

 Thanks to our friends at Rada Cutlery for this recipe

Ingredients for 2 1/2 dozen cookies

• 1/2 C. dried sweetened cranberries
• 1/4 C. sugar
• 2 1/2 C. flour
• 1/2 C. sugar
• 1 C. cold cubed butter
• 1tsp. almond extract
• zest of 1 orange

For glaze:

• 1T. orange juice
• 1/4 tsp. almond extract
• 1/4 tsp. orange extract
• 1/2 C. powdered sugar

Instructions

1. Place cranberries and 1/4 C. sugar in a food processor and pulse to chop
2. Dump into a large bowl
3. In the same food processor, add 1/2 sugar, all the flour, and cubed butter and pulse until very fine crumbs form, then add to the cranberry mixture 
4. Stir in almond extract and orange zest
5. Knead just until it holds together, shape into a 2" diameter log, wrap in plastic, and chill for at least 2 hours
6. Preheat oven to 350 degrees F.
7. Slice chilled dough into 1/4" thick rounds and coat with sugar
8. Arrange on parchment-lined cookie sheets
9. Bake 12-14 minutes until just starting to brown
10. Cool slightly before moving to a wire rack
11. Mix orange juice, orange extract, almond extract, and powdered sugar for the glaze.
12. Brush glaze over cooled shortbreads

Enjoy these lovely cookies with a cup of tea during the holidays