U Shaped Cranberry Cookies Mold Square Cookie Cutter DIMENSION: 24.5 X 4 X 4 cm Made from highly (heat) conductive aluminum for best results RECIPE (serves 2 & 1/2 dozen cookies) + 1/2 cup cranberries (dried Craisins) + 3/4 cups sugar (divided) + 2 & 1/2 cups all purpose / plain flour (spooned & leveled, not scooped) + 1 cup butter (cubed & kept cold) + 1 tsp almond extract + zest of 1 orange + 1-to-2 tbsp fresh orange juice (optional) + additional sugar (to coat cookies before baking, if desired) HOW'S IT MADE 1. Line a baking sheet with parchment paper & set aside 2. Combine cranberries & 1/4 cup of sugar in a food processor a) Process just until cranberries are broken down into smaller pieces b) Set aside 3. Combine flour & remaining sugar in a large bowl a) Use pastry cutter to cut in butter (very fine crumbs) b) Stir in extract, cranberries, sugar mixture, orange zest & orange juice 4. Use your hands to knead dough until it comes together & forms a ball a) Work the dough until it comes together b) Shape dough into a log about 2 inches in a diameter c) Wrap in cling film / plastic wrap d) Refrigerate for two hours or up to 72 hours 5. Preheat oven to 325F a) Cut slices of cookie dough about 1/4 inch thick b) Place about half a cup of sugar in a bowl c) Coat the cookie slices with sugar d) Place cookies on baking sheet 6. Bake (12-to-15 min) just until cookies are set a) Do not over bake 7. Let cookies cool several minutes on baking sheet then move to cooling rack a) Let cool completely 8. Store in airtight container 3 days or freeze for up to 3 months https://www.momontimeout.com/cranberry-orange-shortbread-cookies-recipe/
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