Cranberry Shortbread Cookies Recipe | #ratingval# from #reviews# reviews | |
Prep time: 25 Mins
Cook time: 18 Mins
Yields: 45 Cookies
These dainty cranberry shortbread cookies have a "melt-in-your-mouth" texture, tastes delicious and it's a feast to the eyes as well.
- 2 Cups All Purpose Flour
- 1/4 Cup Cornstarch
- 1/4 Teaspoon Salt
- 1 Cup Softened Butter
- 3/4 Cup Confectioner's Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Dried Cranberries
- 1/2 Cup Dried Blueberries
- 1/3 Cup white Chocolate Chips
- 1/3 Cup Semi Sweet Chocolate Chips
- Preheat oven to 350F/180C for 15 minutes. Line cookie sheet(s) with parchment paper.
- In a bowl combine together the flour, salt and cornstarch. Set aside.
- In another large bowl, beat butter, sugar and vanilla using an electric mixer on medium speed, until light and creamy. This may take about 4-5 minutes.
- On low speed, gradually add flour mixture, beating until blended. Using your hands, knead to form a smooth dough.
- Now divide the dough into half and place it in two different bowls.
- To one part of the dough add the cranberries and white chocolate chips. Knead well.
- To the other half dough, add the blueberries and semi-sweet chocolate chips and knead well.
- Scoop out tablespoonfuls of dough and drop it about 2 inches apart on prepared cookie sheet. You may choose to flatten the dough very lightly or just give it a quick roll and leave it as it is.
- Bake in the oven for 13-18 minutes or until lightly browned around edges. Note that these cookies do not spread. Mine were done in 16 minutes.
- Cool for 5 minutes on sheet, then transfer to a rack and cool completely.
- Like I have mentioned before these cranberry shortbread cookies were so delicious and had a crumbly texture. The dried fruits gave it a nice chew too. 1/2 cup of sugar was used in the original recipe. That's what I used in my first batch and we felt that the cookies could have been a little sweeter. So I increased it to 3/4th cup for the next batch and that's what I have mentioned in the recipe here.
- These cookies don't spread unlike your regular cookies. So while it was baking I was a bit worried seeing that they remained intact. I dropped the dough on the baking sheet, thinking that it would flatten. So I did not flatten it thinking it would spread too much. But for all the 16 minutes it stood there just like a lump.
- I couldn't wait for the cookies to cool to see how it tasted and when I did taste it I was completely satisfied. The texture was great and it was yummy too.
- The original recipe mentioned powdered sugar. I'm not sure if the author wanted to powder granulated sugar in a food processor/blender or use confectioner's sugar. Since I had the latter in hand, I decided to use that itself. So I'm wondering if we powder the sugar and use 1/2 cup of it as mentioned in the original recipe, will the cookies turn out sweeter than using 1/2 cup of confectioner's sugar. Anyways this is not a big deal because the cookies are awesome even with less sugar.
- If you are baking these for a party, arrange a big platter with mini muffin paper liners (there are a variety of colors and designs, choose one which would match your theme) and serve 2 cookies on each liner. The presentation looks so sophisticated.
- I have a very big cookie sheet (21x16 inch). So I was able to bake all the cookies in one go. If you are going to use 2 cookies sheets, one on the top rack and the next on the bottom, don't forget to switch sheets halfway, so that the cookies bake evenly.