It’s that time of year again when I’m thinking of cookies to bring up on our hunting trips. Last year we spent an entire week duck hunting in North Dakota, which was absolutely phenomenal. But because we were going to be there so long, I also didn’t want to bake all the cookies at once. I brought up some cookie dough with me so that way I could bake cookies fresh.
The dough for these Almond Orange Craisin Shortbread cookies is perfect for that since you chill it in a log. It doesn’t get much easier than slicing and backing when you’re relaxing at duck camp and looking for some fresh cookies.
I am a sucker for almond flavor in baked goods, so naturally when I saw the recipe title from Craving Something Healthy it got saved to my Pinterest board for further consideration at hunting time. I always have cherry or orange flavored craisins at home because that’s what I put in my oatmeal everyday, I used cherry here to give another flavor to the orange we are already adding. The orange and the almond pair so nicely together combined with the slight chewiness and burst of sweet and tart from the craisins, these cookies were a winner.
Here’s what you need:
Start by adding butter, powdered sugar, salt and almond extract to a large bowl or the bowl of your stand mixer. Turn the mixer on low to mix in the powdered sugar, then cream together on medium high until the mixture is smooth and light. Add the flour and grated orange zest on low speed until just combined.
Here’s what your dough will look like.
Using a rubber spatula, fold in some sliced almonds and chopped craisins.
Fold until evenly combined.
Working with half of the dough at a time. Lay out on a sheet of plastic wrap and shape into a log about 2 inches thick. I like to fold the plastic wrap over the log and use that to help me shape it without getting my hands to sticky.
Repeat with the other log and wrap both tightly in plastic wrap.
Chill for at least and hour in the fridge, or you can freeze the dough as well.
Slice the dough into quarter inch thick slices.
Place on a parchment lined cookie sheet about an inch apart.
Bake for 20 minutes until the edges start to turn golden.
Allow to cook for 5 minutes and then transfer to a wire rack to cool completely.
Store in an airtight container.
- 1 c (2 sticks) unsalted butter, softened
- 1 c powdered sugar
- ½ t salt
- 1 t almond extract
- 2 c flour
- 1 T orange zest
- ⅔ sliced almonds
- ⅓ c cherry flavored craisins, chopped
- In the bowl of a stand mixer, or large mixing bowl, add butter, powdered sugar, salt and almond extract. Stir to combine and then increase speed to medium-high and cream together until light, about 3-5 minutes.
- With mixer on low, gradually stir in flour and orange zest until just combined.
- Use a rubber spatula to fold in almonds and craisins.
- Divide dough in half. Shape each half into a 2 inch diameter log. Wrap tightly in plastic wrap. Refrigerate or freeze the dough for at least an hour.
- Preheat oven to 325 degrees. Line baking sheets with parchment.
- Slice dough into ¼ inch thick slices and place on baking sheet about an inch apart.
- Bake for about 20 minutes until the edges start to turn golden. If you had your dough in the fridge not the freezer, check after 15 minutes.
- Cool on baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
- Store in an airtight container.
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