Cranberry Orange Shortbread Cookies

Ingredients:

1/2 cup dried cranberries

3/4 cups sugar -divided

2 1/2 cups all purpose flour -  spooned and leveled

1 cup cold butter - cubed

1 tsp almond extract

zest of 1 orange

1 to 2 Tbsp fresh orange juice -  optional

additional sugar to sprinkle on top

Instructions:

Preheat oven to 325 degrees.

Combine cranberries and 1/4 cup sugar in a food processor.  Process just until the cranberries are broken down into smaller pieces.  Set aside.

Combine flour and remaining sugar in a large bowl.

Use a pastry cutter to cut in butter until it is very fine crumbs.

Stir in extract, cranberries and sugar mixture, orange zest and orange juice.

Use your hands to knead the dough until it comes together and forms a ball.

Line a 9x13 pan with parchment.

Press dough evenly into the bottom of the pan.

Pierce overall with fork.  Sprinkle top lightly with sugar.

Bake 12 - 15 minutes.

Cool before cutting.