Slice ‘n Bake Cranberry Orange Shortbread Cookies

Directions

• Whisk together flour and salt in a bowl, then dump into a food processor or blender (the bigger the better)
• In the blender combine butter, sugar, orange zest, cranberries and flour/salt mixture. Blitz/pulse until butter is finely dispersed into mixture
• Add egg yolks, vanilla and orange juice until just combined
• Toss mixture onto a piece of parchment paper or plastic wrap and roll into 2 equally sized logs, or one big one (who am I to judge)
• Refrigerate logs for at least 2 hours
• When ready to bake, preheat oven to 325°F and place rack in the middle of the oven.
• After your oven has preheated, slice the cookie dough into even slices (1/3 inch circles). Use a sharp knife and a gentle sawing motion as to keep a uniform cut, and uniform shape of the cookie.
• Toss cookies in the sugar on both sides, then place on a baking sheet lined with parchment paper with at least 1 inch between them.
• Bake for 13 minutes, or until the edges have become golden
• Let cookies cool for 3 mins on a baking sheet, then transfer to a cooling rack so they can dry and be extra crispy!