ORANGE, CRANBERRY AND ALMOND SHORTBREAD COOKIES
Whether you’re making them for a party or just a fun night with the family, there’s always a great reason to bake a batch of cookies during the holidays. Try our favorite shortbread cookie recipe, it’s the perfect holiday treat! Always use the best ingredients possible for a better result.
Ingredients
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2 ¼ cups All-Purpose Flour
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Pinch Salt
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1 tsp Baking Powder
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½ lb Butter, softened
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1 cup Sugar
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1 large Egg, beaten
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1/3 cup Dried Cranberries, chopped
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1 tbsp Orange Zests
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¼ cup Almonds, finely chopped
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1 cup Sliced Almonds
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1 large Egg white
Directions
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Preheat the oven to 350°.
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Sift together the flour, salt, & baking powder; set aside.
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Beat together the butter & sugar (with an electric mixer) until light & fluffy. Beat in the egg until well blended. Fold in the flour until just combined. Gently stir in the cranberries, orange zests & chopped almonds until just combined
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Using a small truffle/cookie scoop, portion out the dough onto a sheet tray lined with either parchment or a nonstick baking mat.
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Place egg white in a shallow bowl. Fill another shallow bowl with sliced almonds. Dip each cookie into egg white, then into sliced almonds to coat. Place on baking sheet. Repeat with remaining dough.
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Bake in the oven for about 12-15 minutes until just starting to turn golden brown. Remove to a cooling rack. Dust with confectioner’s sugar to coat.
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You can also ad some jam in the middle of the cookie before or after baking. See picture below
Equipment
· Mixing Bowls
· Electric mixer
· Lined baking sheet
