Cranberry Orange Almond Shortbread Cookies

Step 1

Preheat oven to 325 degrees. Spray a cookie sheet or line with a silpat baking liner.

Step 2

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.

Step 3

Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms.

Step 4

Stir in almonds and cranberries with a spatula.

Step 5

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

Step 6

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

Step 7

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

Step 8

Place on cookie sheet, at least 1-inch apart. Bake for about 15 minutes, just until the edges start to turn golden. Check them after 10 minutes as ovens can vary!

Step 9

Let cool for about 5 minutes before removing from the cookie sheet.