Description
These Cranberry Almond Shortbread Cookies are a soft and buttery almond shortbread loaded with sweetened cranberries and dipped in white chocolate.
Ingredients
Instructions
- In a stand mixer, combine the butter, sugar, almond extract and salt. Beat until light and fluffy and well combined, scraping down the bowl as needed.
- Next, slowly add the flour ½ cup at a time until all the flour has been added. Mix at a low speed until the dough is crumbly, add the cranberries then increase the speed to medium-high and beat only until the dough starts to come off the sides of the bowl and stick together in a ball.
- Turn the dough out onto a piece pf parchment paper. Divide the dough into two equal halves, press and shape into a log about 1 ½ inches thick and about 6-7 inches long. Tightly wrap the dough in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 375°F. Line a large cookie sheet with a silicone baking mat or parchment paper. Unwrap the dough and slice the cookies at least ¼” -3/8″ thick. Place on the prepared baking sheet approximately 1-inch apart. Bake for 9-11 minutes or just until the edges start to brown. Cool on the baking sheet for about 5 minutes then transfer to a wire rack to cool completely.
- To dip in chocolate, wait until the cookies have cooled completely. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30 second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
- Dip the cookies in the chocolate, tap off excess chocolate on the sides of the bowl and then place on a baking sheet lined with parchment paper or a silicone baking mat and allow the chocolate to set completely.
Notes
- Bake the dough cold: Be sure to bake the dough cold.
- The thicker these are cut, the less they spread. Using a silicone baking mat helps prevent the bottoms from cooking too quickly and results if a softer cookie.
- If you do find these spread after baking, you can fix it. Right, when they come out of the oven use 2 spoons, knives or spatulas to press the edges of the cookie back towards the center. You can also use a round cookie cutter to trim off some of the crispier edges You have to do this right away.
- Dough can be prepared in advance and stored up to 3 days in the refrigerator. Otherwise, I recommend freezing. Double wrap in plastic wrap.
- White chocolate: You can use any of the following: Ghirardelli melting wafers, almond Bark, a white chocolate bar such as Lindt or Ghirardelli or white baking chips.
Nutrition
- Serving Size: 1 Cookie
- Calories: 266
- Sugar: 23.7 g
- Sodium: 45 mg
- Fat: 14.7 g
- Carbohydrates: 32.3 g
- Fiber: 0.7 g
- Protein: 2.4 g
- Cholesterol: 24.8 mg