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Cranberry Wild Orange Shortbread Cookies

February 14, 2015

Here's a delicious, festive cookie idea perfect for Valentine's Day, Christmas, or any day!  I made these for my son's class Valentine's party, and they were a hit.

 

Ingredients

  • 1cup unsalted butter, softened

  • 1 cup confectioner's (powdered) sugar

  • 3/4 teaspoon almond extract

  • 1/2 teaspoon salt

  • 2 cups flour

  • 4 drops orange essential oil

  • 2/3 cup sliced almonds, toasted (optional)

  • 1/3 cup dried cranberries, chopped

Instructions

Preheat oven to 325 degrees.

Place butter, powdered sugar, almond extract and salt in the bowl of a stand mixer, or in a large mixing bowl if using a handheld mixer.

Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and Wild Orange essential oil. Mix until a dough forms.

Stir in cranberries and almonds (if using) with a spatula.

Pat dough into a ball, and then form into a log shape, about 2-inches in diameter.

Wrap the log in plastic wrap, and freeze until firm, at least an hour.

Remove the dough from the freezer and slice into 1/4-inch thick slices.

Place on greased cookie sheet, at least 1-inch apart. Bake for about 20 minutes, just until the edges start to turn golden.

Let cool for about 5 minutes before removing from the cookie sheet.  Recipe makes 3-4 dozen depending on the diameter of the dough roll and the accuracy of 1/4" slices.

 

For a fun twist for Valentine's Day, use a small heart shaped cookie cutter to leave in imprint on the cookie (press down about half-way as opposed to fully cutting out the cookie).

 

I adapted this recipe I found here by incorporating certified pure essential oils.

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