CRANBERRY ORANGE SHORTBREAD COOKIES

Cranberry orange shortbread cookies are a healthy, gluten free and vegan version of the classic shortbread cookie. Soft, sandy cookies are bursting with cranberry and orange flavor, making them perfect for the holidays!

We ever create sweetening cookies  which this squash spice sweeten cookie direction was based off of . They're a menage practice, and seriously one of my favourite cookies e'er!

CRANBERRY ORANGE SHORTBREAD COOKIES

Then, we sit plumage unitedly and cull a few additional cookies that would be perfect to acquire with household and friends. We remove a drink cooky, caucasoid cookie and one or two others that would care real nice on a tray.

This assemblage, I advisable to her these cranberry orange shortbread cookies. They're so perfect because they're gluten unoccupied, vegan, sensible  among all the tasty rheumy cookies , and a mortal cook.

Because shortbread cookies don't typically jump, exchange the traditional all purpose flour with an secondary gluten unconfined flour wasn't too thorny. But the cookies relieve required to be unchaste in texture. Start coco flour. Pulverised, featherlike and fluffy, this flour prefab for a perfect component to these cranberry citrus shortbread cookies. Food flour is pretty pronto procurable at most grocery stores, either in the health foods conception

INGREDIENTS:

• zest of 1 orange
• 2 ½ cups coconut flour
• 2 ½ tsp. xanthan gum
• 1 tsp orange extract
• 1 tsp. vanilla extract
• 1/2 cup dried cranberries
• ¾ cups raw cane sugar divided
• 1 cup coconut oil frozen and cubed
• 3/4 cup fresh orange juice
• ½ cup white chocolate chips

INSTRUCTIONS:

1. Line a large baking sheet with parchment paper and set aside.
2. In the bowl of a food processor, add the dried cranberries, ¼ cup sugar and orange zest. Pulse a couple times to break down the cranberries.
3. Add the remaining sugar, flour, xanthan gum, orange and vanilla extract, and half of the frozen coconut oil. Pulse until the dough becomes crumbly.
4. With the food processor running, add the remainder of the cubed coconut oil through the feed chute.
5. With the food processor still running, slowly pour in the orange juice, until the dough just starts to come together.
6. Form the dough into two balls and place on the lined baking sheet. Shape each ball into a ½” thick log and wrap in plastic wrap.
7. Place in the refrigerator for 2 hours, to overnight.
8. Once the dough has chilled, preheat oven to 325°F. Line two baking sheets with parchment paper.
9. Slice the log into ¼” thick slices and place on the prepared baking sheets.
10. Bake for 15-17 minutes for lighter cookies, or 17-21 for lightly browned cookies. Let cool slightly and then move to a wire rack to cool completely.
11. Melt the white chocolate chips in a small microwave safe bowl. Pour into a small Ziploc bag and cut the tip off.
12. Drizzle the cookies with the melted white chocolate chips and let dry before storing in an airtight container.

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