I don’t think I could go without making shortbread cookies for the Christmas holidays. These shortbread cookies are simplistic yet they have the buttery richness, melt in your mouth, with a punch of cranberry flavour and a nutty crunch from the walnuts or pecans. They do make a cookie platter look festive.
Shortbread cookies have been a long-time traditional cookie for the Christmas season. They come in different forms and shapes that we become so accustom to making and enjoying. When I first made shortbread cookies, many years ago, I would put them through a cookie press, and had these delicate soft cookies and then I decide to try making them in a 9 inch by 9 inch baking dish, and they were a thicker version and then realized I needed to try something different. I then made this version and it is my favourite. They have a crunchy exterior, and a tender cookie that melts in your mouth texture. Can’t forget to mention how easy it is to make using this technique. A great recipe for those last minute Christmas baking needs.
SUGGESTIONS
Butter: set your butter out of the refrigerator at least 30 minutes before starting. A good rule is cut the butter into 1/2 inch cubes, and before you begin, press the butter with your fingers and see if is soft to the touch. If it is, then you are ready to begin, if not, then wait for another 15 minutes.
Confectioners sugar: also known as icing sugar or powdered sugar, is the only ingredient that will add some sweetness to this cookie.
Vanilla: adds flavour and will enhance the flavour of the other ingredients
Salt: tends to preserve the cookie and enhances the flavour of butter, and flour
Flour: all-purpose flour is recommended for this recipe. I use organic flour for all of my baking, it may cost a little more, but it has health benefits and one in particular is, it is pesticide free.
Cranberries: dried cranberries add loads of flavour to this cookie. Dried cranberries have the same sweetness as your regular dried fruit. Some dried cranberries have sugar added to them, since they can be tart.
Nuts: are an option for this recipe, if you decide, they will have flavour and a crunchy texture to this cookie.
Chocolate: For a festive and added flavour to this cookie, try dipping them into chocolate. Consider flavoured chocolate and in this recipe, I added peppermint flavoured dark chocolate and what a lovely and delicious touch. It is optional if you are a chocolate lover like me. 🙂
ONLY SIX INGREDIENTS
- butter
- confectioners sugar
- pure vanilla extract
- salt
- all-purpose flour
- dried cranberry
- dark chocolate (optional)
MAKING THESE COOKIES
A good little hint, add small amount flour to the dried cranberries to prevent them from sticking to each other before measuring and adding them to the cookie dough. Combine the ingredients and just when the cookie dough comes together, then add the dried cranberries.
Once the ingredients are combined, form the dough into a 2 inch diameter log. If you prefer smaller cookies, form the log to 1 1/2 inch diameter. Once you take the dough out of the refrigerator, allow to sit for 5-10 minutes before cutting. Using a sharp knife cut into 1/4 to 3/8 inch slices. Keep in mind, if you decide to slice the cookies thicker then suggested, it will take a longer baking time.
During the baking process these cookies spread very little, so place them about 1 inch apart on the lined baking sheet. Once they have been in the oven for 15 minutes, keep a close eye on them and check them regularly, as they will get toasty very quickly.
HOW TO STORE THESE COOKIES
Best way to store these cookies in a container with a sealed lid. Lay them flat and place wax paper or parchement paper between each layer of cookies. Store in the refrigerator for up to 2 weeks or place in the freezer for 2-3 months.
Cranberry Shortbread Cookies
Equipment
- Baking sheet
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup organic confectioners(powder) sugar (extra for dusting)
- 1 tsp pure vanilla extract
- ½ tsp salt
- 2 cups all-purpose flour
- ¾ cup organic dried cranberry
- ½ cup pecans/walnuts, chopped, extra for garnishing
- ¾ cup good quality dark chocolate, chopped (peppermint flavour) (optional)
Instructions
- Using an electric stand mixer or hand mixer, beat butter and gradually add powdered sugar, vanilla and salt until smooth. At low speed, gradually add the flour, just until combined and the dough comes together. Add dried cranberries, and walnuts either by hand or mixer on low, until they are well incorporated.
- Shape dough into a log about 2 inch diameter and wrap tightly with wax paper then saran wrap. If dough is a little sticky, add some flour to the wax paper. Refrigerate for 2 hour until firm.
- Preheat oven to 350°F. Remove cookie dough from refrigerator and unwrap paper. Using a sharp knife, slice dough 1/4 to 3/8 inch thick. (To note: if you can the slices a little thicker, then it will require a little longer time in the oven) If dough tends to crumble, leave at room temperature for about 5-10 minutes. Place slices about 1 inch apart on baking sheets.
- Bake until lightly golden, 15-20 minutes. Keep an eye on them while they are baking, as shortbread cookies can get overly toasty on the bottom and edges very quickly. Cool on baking sheets for a couple of minutes, and then transfer to a wire rack to cool completely.
- OPTIONAL: While they are cooling, to melt chocolate, add chocolate chucks in a bowl over a low boiling pot of water. Stirring as it melts and set aside, and once the cookies are cooled, begin dipping half of the cookie into the melted chocolate and lay on parchment paper to harden.
- To store these cookies in an airtight container, laying flat. Can refrigerator for 2 weeks or freeze them for 2-3 months. Enjoy!
Nutrition
Enjoy them festive Cranberry Shortbread Cookies during the holiday season. They are a stunning cookie to add to your cookie platter or make a perfect gift giving cookie.
