White Chocolate Cranberry Shortbread Cookies are sweet and sensational treats for all occasions. When you bite into one of these tantalizing shortbread cookies, you will be begging for more.
Ingredients
1/2cupfresh cranberries, finely chopped
2 1/4cupsall-purpose flour plus 1 tablespoon
1/2cupsugar
1cupcold butter, cut into ½ inch cubes
12ounceswhite chocolate baking squares with cocoa butter, finely chopped, divided
1teaspoonalmond extract
2drops red food coloring
2teaspoonsshortening
Red sanding sugar
Instructions
Preheat oven to 325 degrees F. Line baking two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour and sugar. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
Stir in chopped cranberries and 4 ounces of the chopped white chocolate. Stir in almond extract and food coloring. The mixture will be crumbly. Knead mixture until it begins to stick together. Using a tablespoon, mold dough into a 1 ½ inch ball. With your hand, flatten balls into a 1-1/2-inch round and place on prepared baking sheet.
Bake, one baking sheet at a time, in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on the baking sheet before transferring cookies to a wire rack to cool completely.
n a small saucepan over low heat, combine remaining 8 ounces white chocolate and the shortening. Cook and stir until melted. Dip half of each cookie into chocolate, allowing excess to drip off. Roll dipped edge or half in sanding sugar. Place cookies on waxed paper until chocolate is set.