Orange zest and dried cranberries give these crumbly biscuits a little bit of zing! They make a nice Christmas food gift.
This cookie is wonderful. I did not change a thing. It makes a perfectly tender shortbread. The citrus and cranberries take it to another level. These will be on my Christmas cookie trays during the holidays because they are such a beautiful and simple cookie. Thanks for sharing this gem BTW will be trying this with lemon or lime zest and dried blueberries too. - 05 Sep 2011 (Review from Allrecipes US | Canada)
These are wonderful! They were zesty, fuity with a wonderful texture. I only made two small changes: As another reviewer, I only used 1 cup of chopped cranberries which we found to be plenty! Also, I never had any almond extract so I decided to add 1/4 cup of toasted crushed almond slices. I am not a hugh fan of almond extact but using the real toasted almonds was amazing and really made a difference. Since it said to divide the dough into two logs I decided to add the almonds (1/8 cup for half the recipe) to one log and omit them in the other to test the difference. The cookies without the almonds tasted more fruity...you could really taste the orange and cranberry. The almonds added a more comlex and interesting flavor where all the flavors came through and none were overpowering. We liked both but the cookies with the almonds were our favorite! To toast the almonds: spread sliced almonds on a baking sheet and bake in a 375 deg oven for 3-5min until they look lightly browned. Let cool and crush. - 26 Oct 2012 (Review from Allrecipes US | Canada)
This recipe is a keeper. Made just the way it was told to make with the following exceptions: I used 2 tsp. of almond extract and 1/2 tsp of vanilla (just did the reverse of what the recipe called for) because I LOVE almond extract flavoring. The cookies turned out great, and I only chilled them for 2 hours, instead of 4. Good luck. They turned out great in appearance and taste great. - 08 Sep 2011 (Review from Allrecipes US | Canada)