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.
Continuing with the festivities today and bringing you shortbread cookies. For those of you out there who love the blog but aren't so much into the Christmas scene, don't fret it will soon be over...haha! But I love it and still have a few more recipes to share over the next week. So if you happen to be loving all that's Christmas, check back this week to see what else I got in store.
As usual, I didn't get a chance to make everything I wanted to for the blog. Where does the time go? Maybe I need to get onto it like the professionals and get my blog posts done in July for Christmas! I'm only half joking. 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. I know when you visit a blog, the most you will hang around is a minute or two. And with today's trigger happy generation, that is even generous. So, I am thankful for each and every one of you that takes a few minutes to read long with my musings and recipes. Thank you all!!
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. So, don't use the fake stuff here. I promise great results with the real deal.
Make sure you chill the dough. The main reason is that it will be much easier to work with. 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.
Apart from that a easy and tasty cookie to add to your Christmas selection.
Happy cookie making friends.
Cranberry & White Chocolate Shortbread
Makes: 30 cookies (approximately) / Prep time: 15 minutes / Bake time: 15 minutes (per batch) / Chill time: 30 minutes
2 Cups/260 grams flour
Pinch of salt
1 Cup/225 grams butter
1/2 Cup/60 grams icing sugar
1/2 Cup/60 grams dried cranberries, roughly chopped
4 oz/100 grams white chocolate
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.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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