Buttery shortbread cookies with tangy cranberries and fresh orange zest – festive, crumbly, and perfect for holiday baking.

Scale

1/2 cup dried cranberries

3/4 cup sugar, divided

2 1/2 cups all-purpose flour

1 cup butter, cold and cubed

1 tsp almond extract

Zest of 1 orange

1–2 tbsp orange juice (optional)

Extra sugar for rolling (optional)

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1. Pulse dried cranberries with 1/4 cup sugar until finely chopped.

2. Mix flour, remaining sugar, and orange zest in a bowl. Cut in cold butter until crumbly.

3. Stir in almond extract and orange juice if needed to form dough.

4. Shape into 2 logs, wrap, and chill at least 2 hours.

5. Slice into 1/4-inch rounds, roll edges in sugar if desired.

6. Bake at 325°F for 12–15 minutes until edges are golden.

Chill dough for best results. Swap orange zest for lemon if desired. Dough logs freeze beautifully—slice and bake when ready.