Minutes Prep time: 20
Minutes Total time: 150
Servings: 30
Difficulty: easy
1/2 cup dried cranberries
1/2 cup coconut sugar, divided
2-1/2 cups all-purpose flour
1 cup Earth Balance® Soy Free Vegan Buttery Sticks, cold and cubed
1 teaspoon almond extract
2 teaspoons grated orange peel
1/4 cup water
additional coconut sugar
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 2 mg | 0 |
| Carbohydrate | 12 g | 4% |
| Cholesterol | 0 | |
| Total Fat | 6 g | 9% |
| Iron | 3% | |
| Calories | 106 kcal | 5% |
| Sodium | 64 mg | 3% |
| Protein | 1 g | 2% |
| Saturated Fat | 2 g | 12% |
| Sugars | 4 g | 0 |
| Vitamin C | 0 |
Line a baking sheet with parchment paper and set aside.
Combine cranberries and 1/4 cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
Combine flour and remaining sugar in a large bowl. Use a pastry blender to cut in Earth Balance. You want very fine crumbs.
Stir in extract, cranberry mixture, and orange zest. Use your hands to knead the dough, adding water 1 tablespoon at a time, until it comes together and forms a ball.
Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 3 days.
Preheat oven to 325°F. Cut slices of cookie dough about 1/4-inch thick. Place about a half a cup of coconut sugar in a bowl and coat the cookie slices with sugar.
Place cookies on baking sheet and bake for 10 to 12 minutes or just until cookies are set, and allow to cool slightly on baking sheet before removing to cooling rack.
Cranberry Orange Shortbread Cookies
