Wednesday, January 4, 2012

Cranberry Chocolate Shortbread Cookies

These turned out to be a good Christmas cookies that we ate and didn't share with anyone! The recipe came out of the coupon pages of the Sunday paper from: They have them as Cherry Chocolate Shortbread Cookies. I use cranberries because I really like them and they are cheaper than dried cherries. Check out this site. They have some tasty looking recipes! This made about 3 1/2 dozen cookies.

Cranberry Chocolate Shortbread Cookies
1 cup butter, softened
1/2 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/4 cup cornstarch
1/2 cup chopped dried cranberries (or dried cherries)
1 oz semisweet chocolate, grated

For drizzling or dipping cookies in chocolate: 
2 oz semi-sweet chocolate chopped 
1 teaspoon of shortening

With a mixer,combine the butter, sugar and extract. Add the flour and cornstarch. Stir in the chocolate and cranberries. Roll into 1 in. balls (I used my cookie scoop). Place on parchment lined cookies sheets and flatten with a glass dipped in sugar. Bake at 300 degrees for 20-30 minutes. Mine took about 25 minutes, but start watching them at 20 minutes. You want them just lightly browned. Cool cookies. Melt the chocolate and  shortening together in the microwave and half dip the cookies or drizzle the tops with the melted chocolate. Dry on waxed paper.


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