I admit it. I love shortbread cookies, especially when they melt in your mouth. I also love to add cranberries to recipes, especially in the fall, although you can add them to my salad anytime of year and I'll be happy.
I was just visiting my sister prior to Thanksgiving and wanted to try a new recipe while she was at work. Luckily for me, I had saved this one for just such an occasion. Lucky for both of us, they are delicious. An added bonus is that they are made without flour, so those of you out there that are avoiding wheat, here's a cookie you will be able to enjoy.
1/2 cup dried cranberries (I used Craisins)
3/4 cup sugar
2-1/2 cups all purpose flour
1 cup butter, cubed
1 teaspoon almond extract
zest of one orange
2 Tablespoon orange juice
additional sugar to coat cookies before baking for that sparkly look
Combine flour and remaining sugar in a large bowl.
Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.