Gluten Free Cranberry & Orange Shortbread Cookies
Makes 2 dozen
1/2 cup Dried Cranberries
1 Orange -the zest & juice(2-3 Tbsp)
Sugar- 1/4 cup to dust cranberries &
1/4 cup to dust cookies
1 Teaspoon Almond extract
1 egg yolk
3/4 cup(cold) Spectrum® brand Organic
PreHeat oven to 350°F.
Line a baking sheet with parchment paper
and set aside.
Chop the cranberries into smaller pieces.
Combine the cranberries and ¼ cup
of sugar and set a side.
Place the shortbread mix in a large mixing bowl
Use a pastry cutter to cut in butterspread.
You want very fine crumbs.
Add the Egg yolk and mix until well combined.
Stir in almond extract, sugared cranberries,
orange zest and orange juice.
Use your hands to knead the dough until it comes together and forms a ball.
Work the dough until it comes together.
Place dough in saran wrap, form into a log shape
and cover and chill 1 hour.
Cut slices of cookie dough about ¼ inch thick.
Place remaining sugar in a bowl and coat the cookie slices with sugar front and back.
Place cookies on baking sheet and bake
for 12 to 15 minutes or just until cookies are set.
Cool on a wire rack.