Cranberry Orange Sablés
Ingredients
- 1/2 cup dried cranberries
- 1/3 cup walnuts
- 3/4 cup sugar, divided
- 2 1/2 cups all-purpose flour
- 1 cup cold butter, salted
- 1 tsp almond extract
- zest of one orange
- 2-3 Tbs fresh squeezed orange juice
- additional sugar to roll over cookie log
Instructions
- In a food processor or blender, combine cranberries and 1/4 cup sugar and blend until the cranberries are fine and mostly uniform in size. Place in a large bowl.
- Wipe out the blender or food processor, add walnuts, and cut until they resemble coarse meal. Add to the large bowl with the cranberries.
- Wipe out the blender or food processor once more. Add the flour and remaining sugar, and pulse. Add the butter and pulse until you have very fine crumbs. Add to the bowl with walnuts and cranberries. Add orange zest, orange juice, and almond extract. Stir to combine.
- Knead the dough until a ball comes together, adding orange juice as needed to moisten the dough. Form into a log about two inches in diameter, and roll in sugar if desired. Wrap in plastic wrap and place in the fridge between two hours and three days.
- Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside. Cut cookies using a large knife to about 1/2" thickness. Place cookies on a baking sheet with at least 1" of space between them. Bake 13-15 minutes, being careful not to overbake.
- Let cookies cool for 10 minutes on the warm baking sheet before removing and placing on a wire rack to continue to cool.
- Save in an airtight container up to 4 days, or freeze, well-wrapped, for up to 3 months.