I was sitting on the couch after dinner thinking, “I really want a cookie right now,” and then true to their creepy nature, I instantly got an ad for these cranberry shortbread cookies. The ad worked of course, because I made them right then and there. It did help that I happened to have a bag of dried cranberries at home too.
I followed their recipe, but of course tweaked it slightly, and am happy with the results. Now I was more into the idea of eating these cookies than documenting them for this blog, so the cut outs aren’t perfect, but eh, who cares. I also cut the recipe in half, so the version you see below is in reality half of the original recipe.
- 1/2 Cup Butter
- 1/3 Cup Confectioners’ Sugar
- 1/2 Tbsp Sugar
- Pinch of Salt
- 1/2 teaspoon vanilla Extract
- Drop of Almond Extract & Orange Extract
- 1 Cup Flour
- 1/4 Cup Finely Chopped Dried Cranberries
- 1 Tbsp Finely Chopped Chocolate Chips
- In a bowl, beat butter, the sugars and salt until blended. Add in the three extract, then gradually beat in flour. Last, stir in the cranberries and chocolate chips.
- Shape dough into a ball, cover & refrigerate 30 minutes (or freezer for 10) until firm enough to roll.
- Preheat oven to 325°. On a wax sheet, roll dough to 1/4-in thickness. (I found it helpful to place the dough on the wax sheet, then add a wax sheet to the top and roll it out so nothing got stuck and now flour was needed.) Cut with a cookie cutter of your choice, I only have a heart cookie cutter so that’s my shape. Place 1 in’ apart on a greased baking sheet.
- Bake 10 minutes or until edges are golden brown. Transfer from pans to wire racks to cool, then enjoy!
These cookies are a nice flaky thin crust with that sweet chocolate and tangy cranberry, I ate 3 in one sitting. Bonus, they are super easy to make.
Are you going to make these now?