This recipe is originally from Mom on Timeout and is absolutely delicious. I swapped the almond extract for vanilla extract and change the butter to be margarine – making these a great vegan treat.
1/2 cup dried cranberries
1/4 + 1/2 cup sugar
2 1/2 cups all purpose flour
1 cup margarine, cut into small cubes
1 tsp vanilla extract
zest of one orange
2 tbsp fresh orange juice
additional sugar for coating
Put cranberries and 1/4 cup sugar in a food processor and pulse until cranberries are chopped into smaller pieces.
In a large bowl combine flour and other 1/2 cup sugar. Cut margarine into small cubes, add to dry ingredients and combine with a pastry cutter.
Add vanilla, zest, and orange juice. Combine with your hands until forms a dough.
Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.
Preheat oven to 325˚F.
Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.
Bake for 12-15 minutes. Let cool and use royal icing if you wish.
Cookies can be stored in a container on the counter or frozen for later.