Description
Delight in these Cranberry Shortbread Cookies, a perfect blend of buttery, crumbly texture with the tartness of sweetened dried cranberries and the crunch of chopped pecans. Finished with a drizzle of melted white chocolate, these cookies offer an elegant and festive treat that’s easy to make and perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 10 Tablespoons unsalted butter (room temperature)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 1/2 cups unbleached flour
- 1 cup sweetened dried cranberries
- 1/2 cup chopped pecans
Topping
- 1/2 cup white chocolate chips
Instructions
- Cream Butter and Vanilla: In a stand mixer or with a hand mixer in a medium-sized mixing bowl, cream together the unsalted butter and pure vanilla extract until smooth and fluffy.
- Add Sugar and Salt: Gradually add the powdered sugar and salt to the butter mixture, mixing continuously until fully combined and smooth.
- Incorporate Flour and Mix-ins: Slowly add the unbleached flour to the mixture, mixing well and scraping down the sides of the bowl as needed. Once combined, fold in the sweetened dried cranberries and chopped pecans by hand; the dough will be crumbly.
- Shape and Chill Dough: Transfer the dough onto plastic wrap, pressing it into a round log shape. Wrap tightly and place in the freezer for 45 minutes to firm up.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). Remove the dough from the freezer, unwrap it, and let it sit for 5-10 minutes if it’s too hard to slice easily.
- Slice and Bake Cookies: Cut the dough log into 1/2 inch thick slices. Arrange the slices on a baking sheet lined with parchment paper. Bake for 10 minutes, rotating the pan halfway through baking to ensure even browning.
- Cool Cookies: Remove the cookies from the oven once the bottoms start to brown. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Melt White Chocolate: Place the white chocolate chips in a microwave-safe bowl and heat in 30-second increments, stirring between each, until fully melted and smooth.
- Drizzle Chocolate: Pour the melted white chocolate into a zippered plastic bag, snip off a small corner of the bag, and drizzle the chocolate over the cooled cookies for a decorative finish.
- Set and Serve: Let the white chocolate drizzle set completely before serving. Enjoy these festive cranberry shortbread cookies with family and friends!
Notes
- Room temperature butter helps with a smoother dough and better texture.
- If dough is too hard to slice after freezing, let it sit at room temperature for a few minutes.
- Rotate the baking pan halfway through baking to achieve even browning.
- Store cookies in an airtight container at room temperature for up to one week.
- White chocolate drizzle adds sweetness but can be omitted for a less sweet cookie.
