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Citrus Shortbread Cookies
Reviews:
October 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.

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