These cranberry orange cookies are buttery, crisp-edged slice-and-bake treats with bright orange zest and chewy bursts of dried cranberry. The easy food-processor dough chills in a log before being sliced and baked, making 24 festive cookies.
Preheat the oven to 325°F. Line two cookie sheets with parchment paper.
Pulse the dried cranberries in a food processor a few times, until coarsely chopped.
Add the flour, sugar, and salt to the food processor and pulse two or three times to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
Add the orange zest and freshly squeezed orange juice. Pulse just until mixed.
Transfer the mixture to a lightly floured surface. Knead until it comes together, then roll it into a log.
Wrap the dough log in plastic wrap and chill for 1 hour. Unwrap and cut into 1/4-inch-thick discs.
Arrange the discs on the prepared cookie sheets. Bake for 14–16 minutes, until the edges are golden brown.
Transfer the cookies to a wire rack to cool. Store in an airtight container.
Find it online: https://recipethrive.com/cranberry-orange-cookie-recipe/