Cranberry Orange Shortbread Cookies

Ingredients:

1/2 cup dried cranberries

1/2 cups caster sugar (divided)

2 1/2 cups plain flour (sifted) - spooned and leveled, not scooped

227 g. unsalted butter (cubed and cold)

Zest of 1 orange

2 tbsp. fresh orange juice

1/2 cups granulated sugar - to coat cookies before baking, if desired

Methods:

1. Line a baking sheet with parchment paper and set aside.
2. Combine cranberries and 1/4 cup of caster sugar in a food processor and process just until the cranberries are broken down into smaller pieces.  Set aside.
3. Combine flour and remaining sugar in a large bowl.  Add in butter and use a pastry cutter to cut butter to fine crumbs.
4. Stir in cranberries and sugar from (2), orange zest and orange juice.
5. Use your hand to knead the dough until it comes together and form a ball.  Work the dough until it comes together.  If the dough is still crumbly, add some more orange juice, 1 tablespoon at a time until the dough comes together.
6. Divide the dough into 2 portions and shape each dough into a log about 2" in diameter and wrap in plastic wrap.  Refrigerate for 2 hours.
7. Preheat oven to 163 degree Celsius.
8. With a sharp knife, cut slices of cookie dough about 1/4" thick.
9. Place 1/2 cup of granulated sugar in a bowl and coat the cookie slices with sugar.
10. Place cookies on baking sheet and bake for 12-15 minutes or just until cookies are set.  Do Not over bake!  I bake mine for 13 minutes.
11. Let cookies cool for few minutes on the baking sheet before removing to cooling rack.  Let it cool completely.
12. Store in airtight container.

I adapted this recipe from 'momontimeout.com' with slight adjustment to suit my baking preference.