This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.

Donna
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.

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  • Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.

  • Preheat an oven to 350 degrees F (175 degrees C).

  • Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.

  • Bake in the preheated oven until firm but not browned, about 10 minutes.

Nutrition Facts

152.5 calories; 1.2 g protein; 20.2 g carbohydrates; 20.3 mg cholesterol; 72 mg sodium. Full Nutrition

Reviews (260)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2011
This cookie is wonderful. I did not change a thing. It makes a perfectly tender shortbread. The citrus and cranberries take it to another level. These will be on my Christmas cookie trays during the holidays because they are such a beautiful and simple cookie. Thanks for sharing this gem:) BTW will be trying this with lemon or lime zest and dried blueberries too. Read More
(71)

Most helpful critical review

Rating: 3 stars
07/01/2014
I can't believe I'm saying this but they were too sweet. Read More
(4)
331 Ratings
  • 5 star values: 231
  • 4 star values: 66
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 9
Rating: 5 stars
09/05/2011
This cookie is wonderful. I did not change a thing. It makes a perfectly tender shortbread. The citrus and cranberries take it to another level. These will be on my Christmas cookie trays during the holidays because they are such a beautiful and simple cookie. Thanks for sharing this gem:) BTW will be trying this with lemon or lime zest and dried blueberries too. Read More
(71)
Rating: 5 stars
10/26/2012
These are wonderful! They were zesty fuity with a wonderful texture. I only made two small changes: As another reviewer I only used 1 cup of chopped cranberries which we found to be plenty! Also I never had any almond extract so I decided to add 1/4 cup of toasted crushed almond slices. I am not a hugh fan of almond extact but using the real toasted almonds was amazing and really made a difference. Since it said to divide the dough into two logs I decided to add the almonds (1/8 cup for half the recipe) to one log and omit them in the other to test the difference. The cookies without the almonds tasted more fruity...you could really taste the orange and cranberry. The almonds added a more comlex and interesting flavor where all the flavors came through and none were overpowering. We liked both but the cookies with the almonds were our favorite! To toast the almonds: spread sliced almonds on a baking sheet and bake in a 375 deg oven for 3-5min until they look lightly browned. Let cool and crush. Read More
(63)
Rating: 5 stars
01/01/2012
This recipe is a keeper. Made just the way it was told to make with the following exceptions: I used 2 tsp. of almond extract and 1/2 tsp of vanilla (just did the reverse of what the recipe called for) because I LOVE almond extract flavoring. The cookies turned out great and I only chilled them for 2 hours instead of 4. Good luck. They turned out great in appearance and taste great. Read More
(44)
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Rating: 4 stars
09/11/2011
They were tasty but we thought they lacked something. I ended up making them with lemon peel. After eating a few and thinking them a bit blah I made a glaze with icing sugar and lemon juice to top them. Then they were amazing! I will bemaking them for Christmas for sure. Very colourful on a plate of sweets. Read More
(30)
Rating: 4 stars
06/30/2016
My cookies looked exactly like the picture!! I changed one thing only and that was the amount of cranberries. I reduced them to one cup. I have a tip that might be useful when using cranberries. You know how they come out of the bag all clumped up? I put them in a bowl and sprinkle flour over the top, in this case using about 3 tablespoons, then, using my hands, I distribute the flour so it coats the cranberries and that helps to separate those clumps. It's so much easier chopping cranberries when they're un-clumped. Edited to add: my son's fiancé liked these so much, she asked me to make some for their wedding. Read More
(28)
Rating: 5 stars
09/19/2011
I am getting ready to make these for a second time. I just love these. Tender soft and yummy. I did add a little more orange zest then called for I think. I just zested a whole orange. I am getting ready to make these with blueberry and lemon. I think that will be tasty!! Read More
(21)
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Rating: 5 stars
01/19/2015
what a nice cookie I added this to my Christmas baking and am I glad did! I only used 1 cup of coarsely chopped Craisins I used orange extract for the almond had no problem cutting them got 48 cookies baked in 11 minutes on silpat lined sheets. Read More
(21)
Rating: 5 stars
01/27/2012
Made these fo my Christmas trays so beautiful and very good. I only use 1 c. dried cranberries and that was plenty. Thanks for the recipe Donna:) Read More
(18)
Rating: 4 stars
12/17/2014
I'm giving this recipe 4 stars because of a few tweaks that needed to be made. Like most reviewers I only used 1 cup of chopped cranberry and that was almost too much I can't imagine using 2 cups. Baking them 10 mins would have burnt them to a crisp; I baked 8 mins and they turned out perfect. I also added more orange zest then the 1 tbsp the recipe called for. Read More
(17)
Rating: 3 stars
07/01/2014
I can't believe I'm saying this but they were too sweet. Read More
(4)