Description
Delight in these Cranberry Shortbread Cookies featuring a buttery, crumbly texture generously studded with sweet dried cranberries and finished with a smooth vanilla white chocolate dip. Perfectly balanced between tart and sweet, these cookies offer a sophisticated twist on a classic shortbread treat, ideal for holiday gatherings or anytime indulgence.
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, at room temperature
- ¾ cup (143g) granulated sugar
- 1 teaspoon (5ml) almond extract (or vanilla extract)
- ¼ teaspoon salt
- 2 cups (280g) all-purpose flour
- 1 cup (120g) sweetened dried cranberries, very finely chopped
Chocolate Dip
- 6 ounces Ghirardelli vanilla melting wafers or white chocolate bar (or chips)
Instructions
- Mix Butter and Sugar: In a stand mixer, combine the room temperature butter, granulated sugar, almond extract, and salt. Beat until the mixture is light, fluffy, and well combined, periodically scraping down the bowl to ensure even mixing.
- Add Flour and Cranberries: Gradually incorporate the flour, adding it half a cup at a time. Mix on low speed until the dough becomes crumbly. Add the finely chopped dried cranberries, then increase the speed to medium-high and beat just until the dough starts coming off the sides of the bowl and sticks together into a cohesive ball.
- Shape and Chill Dough: Turn the dough out onto parchment paper. Split it into two equal portions and shape each into a log approximately 1½ inches thick and 6-7 inches long. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
- Preheat Oven and Prepare Baking Sheet: Set the oven to 375°F (190°C). Line a large cookie sheet with a silicone baking mat or parchment paper for easy cleanup and even baking.
- Slice and Bake Cookies: Unwrap chilled dough and slice into cookies about ¼ to 3/8 inch thick. Arrange slices on the prepared baking sheet about 1 inch apart. Bake for 9-11 minutes, or until the edges just begin to brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt Chocolate: Once cookies are fully cooled, melt half the white chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each until smooth and fully melted. Be careful to avoid burning the chocolate by reducing microwave time as needed.
- Dip Cookies in Chocolate: Dip each cooled cookie into the melted chocolate, gently tapping off excess chocolate on the edge of the bowl. Place coated cookies on a baking sheet lined with parchment paper or a silicone mat. Allow the chocolate to set completely before serving or storing.
Notes
- For evenly chopped cranberries, pulse them briefly in a food processor or chop finely with a knife.
- Chilling the dough is essential for easy slicing and maintaining the cookie shape during baking.
- You can substitute almond extract with vanilla extract if preferred.
- Use a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.
- Ensure cookies are completely cool before dipping in chocolate to achieve a smooth finish and prevent melting.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
