Cranberry Orange Almond Shortbread Cookies

Ingredients

• 1 cup unsalted butter softened
• 1 cup confectioner's powdered sugar
• 3/4 teaspoon almond extract
• 1/2 teaspoon salt
• 2 cups flour
• 1 tablespoon orange zest
• 2/3 cup sliced almonds toasted
• 1/3 cup dried cranberries chopped

Instructions

1. Preheat oven to 325 degrees. Spray a cookie sheet or line with a silpat baking liner.
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.
3. Beat until smooth, about 3 minutes. Turn mixer speed to low, and gradually add flour and orange zest. Mix until a dough forms.
4. Stir in almonds and cranberries with a spatula.
5. Pat dough into a ball, and then form into a log shape, about 2-inches in diameter.
6. Wrap the log in plastic wrap, and freeze until firm, at least an hour.
7. Remove the dough from the freezer and slice into 1/4-inch thick slices.
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!
9. Let cool for about 5 minutes before removing from the cookie sheet.

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