Description
These cranberry shortbread cookies are a soft and buttery almond-infused treat loaded with sweetened dried cranberries. Finished by dipping in smooth white chocolate, they offer a perfect balance of tartness and sweetness in every bite.
Ingredients
Dough:
- 1 cup (226g) unsalted butter, at room temperature
- ¾ cup (143g) granulated sugar
- 1 teaspoon (5ml) almond extract (or vanilla)
- 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 butter, sugar, almond extract, and salt. Beat until light, fluffy, and well combined, scraping down the bowl as needed.
- Add Flour and Cranberries: Slowly add the flour half a cup at a time until fully incorporated. Mix on low speed until the dough is crumbly. Add the finely chopped cranberries, then increase speed to medium-high and beat until the dough starts to come off the sides of the bowl and sticks together in a ball.
- Shape and Chill Dough: Turn the dough out onto parchment paper. Divide into two equal halves, pressing each into a log about 1½ inches thick and 6-7 inches long. Wrap tightly in plastic wrap and chill for at least 2 hours.
- Preheat Oven and Slice Cookies: Preheat oven to 375°F (190°C). Line a large cookie sheet with silicone baking mat or parchment paper. Unwrap dough logs and slice cookies ¼” to 3/8” thick. Place slices about 1 inch apart on the baking sheet.
- Bake Cookies: Bake for 9-11 minutes or just until edges start to brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt Chocolate: Once cookies are fully cooled, melt half the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each interval until smooth. Take care not to burn the chocolate.
- Dip Cookies: Dip each cookie into the melted chocolate, tapping off excess. Place dipped cookies on parchment-lined baking sheet and allow chocolate to set completely before serving or storing.
Notes
- Chilling the dough is essential for firm, clean cookie slices.
- Use finely chopped cranberries to avoid uneven texture.
- White chocolate can burn easily; melt slowly at reduced microwave power.
- Store cookies in an airtight container at room temperature for up to one week.
- For added texture, consider sprinkling chopped almonds on the chocolate before it sets.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
