Shortbread is a classic Christmas favourite for many, me included. And this variety with dried cranberries and a drizzle of white chocolate gives them a bit of an extra festive touch. Make This Cranberry & White Chocolate Shortbread and you won’t be disappointed.
Continuing with the festivities today and bringing you shortbread cookies. Much like my Holiday Sugar Cookies, there are a must make treat! And let’s not forget the Cranberry & Orange Mini Cakes!
Never Enough Time
As usual, I didn’t get a chance to make everything I wanted to for the blog. Where does the time go? It seems come December, we are all so busy there just isn’t much time for creating new recipes and getting everything done that goes with a blog post. It is what it is, right?
Anyway, I made these cookies about three weeks ago and safely stored them in the freezer. Well, you can only guess there are only a handful left now. Again, I know where the freezer is and will eat frozen cookies. I need to learn more self control. Something I started out great with back in January, but by mid April self control took a vacation. A quarter of a year isn’t too bad now is it?
So, this week I am baking a few more things and I am really hoping and keeping my fingers crossed that will have the time to get the photos done and write the recipes to share with you all. I have a list of at least a half a dozen new cookies I want to make and I’ll be over the moon if I can get two of those on the blog. So, check back to continue with the Christmas sugar rush.
As for right now, I’m sharing these classic shortbread cookies. What I love about shortbread is that you can add whatever flavours you like to dress them up a bit. I loved the dried cranberries in these and the little addition of white chocolate was delish.
Notes about the shortbread
- The most important thing I can say about this recipe, is use real butter. These cookies rely heavily on butter for their flavour and texture.
- Make sure you chill the dough. If it’s soft, it will be real tricky to roll out and cut into circles. I just put it in the fridge for about 1/2 hour and it was enough. You could speed this process up by putting it in the freezer for 15 minutes.
- I topped mine off with a few extra chopped cranberries. This was mainly for decoration, so you don’t have to do that.
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Cranberry & White Chocolate Shortbread
Ingredients
- 2 Cups flour
- Pinch salt
- 1 Cup butter
- 1/2 Cup icing sugar
- 1/2 Cup dried cranberries roughly chopped
- 4 oz white chocolate
Instructions
- In a medium bowl, whisk together the flour with the salt.
- In a large mixing bowl, mix the butter on high speed for about a minute. Sift in the sugar and continue to beat until light and fluffy, about 2-3 minutes. Add the flour and mix until just incorporated. Fold in the dried cranberries.
- Divide the dough into two portions. Form each one into a ball and then slightly flatten it with your hands. Wrap each disk and put it in the fridge for about 1/2 hour to chill.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- On a lightly floured surface roll out the dough to about 1/2 inch thick. Using a 3 inch circle cutter, cut out as many as you can from each disk. Dough can be re rolled and cut again.
- Place cookies on the baking tray and bake for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely.
- Place the chocolate in a double boiler set over simmering water. Stir until it melts. Put the chocolate in a piping bag with a very small nozzle attached. Drizzle over the cookies. Top with extra dried cranberries if desired.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Thanks For Stopping By & Hope To See You Soon!
