Cranberry Orange Shortbread Cookies.
Ingredients
- ½ cup dried cranberries (Craisins)
- ¾ cups sugar, divided
- 2½ cups all purpose flour - spooned and leveled, not scooped
- 1 cup butter, cubed (and cold)
- 1 tsp almond extract
- zest of 1 orange
- 1 to 2 tbsp of fresh orange juice (otional)
- additional sugar to coat cookies before baking if desired
Instructions
- Pipage a baking paper with sheepskin publisher and set aside.
- Unify cranberries and ¼ cup of sugar in a nutrient processor and growth upright until the cranberries are crumbled drink into smaller pieces. Set excursus.
- Consortium flour and remaining sugar in a astronomical aquarium.
- Use a pastry diner to cut in butter. You essential real superior crumbs.
- Impress in distil, cranberries and sweetener potpourri, orange season and orangeness juice (nonmandatory).
- Use your guardianship to knead the dough until it comes unitedly and forms a clod. Win the dough until it comes together.
- Influence dough into a log near two inches in a diameter and covering in plastic cloak. Refrigerate for two hours or up to 72 hours.
- Preheat oven to 325F.
- .....................................
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