Orange Cranberry Cookies (Print Version)

# Ingredients:

01 - 1 to 2 tablespoons orange juice, fresh (optional).
02 - 1 cup cubed cold butter.
03 - 1/2 cup sweetened dried cranberries (e.g., Craisins).
04 - 1 teaspoon almond flavoring.
05 - Zest from one orange.
06 - 2 1/2 cups flour, leveled and spooned carefully.
07 - 3/4 cup sugar (split).
08 - Extra sugar for rolling.

# Instructions:

01 - Spread parchment on a baking sheet. Pulse cranberries with 1/4 cup sugar until finely blended.
02 - In a bowl, combine flour and leftover sugar. Work in butter until it feels crumbly. Add zest, juice, extract, and cranberry mix.
03 - Bring dough together by kneading lightly, roll it into a tube about 2 inches wide, and wrap in plastic.
04 - Let dough rest in fridge for 2 hours, or keep it chilled for up to three days.
05 - Heat oven to 325°F. Slice the dough into 1/4-inch rounds, coat them in sugar, and bake for 12–15 minutes, until set.
06 - Allow cookies to cool briefly on the pan before transferring them to a cooling rack.

# Notes:

01 - Store in the fridge for up to three days before baking.
02 - Good for freezing up to three months.
03 - Pull them out at 12 minutes for the best texture—don’t overbake!

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