Gluten Free Cranberry & Orange Shortbread Cookies

Gluten Free Cranberry & Orange Shortbread Cookies 

Makes 2 dozen

Ingredients 

1 Pkg Bob’s Red Mill Gluten Free 

Shortbread Cookie Mix

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 

Shortening Butter Flavor

Directions

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.