Rating: 4 stars
17 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Shortbread cookies made with cranberries and almond extract and dipped in white chocolate make the perfect holiday -- or any day -- treat.

By Julianne Bayer of Beyond Frosting
Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
chill:
2 hrs
bake:
10 mins
total:
2 hrs 40 mins
Servings:
56
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, almond extract, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cranberries.

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  • Divide dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days.

  • Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake about 10 minutes or just until firm and browned on the bottoms. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

  • In a heavy small saucepan combine white chocolate and shortening; heat and stir over low heat until melted. Dip half of each cookie into melted chocolate mixture; place on a wire rack over waxed paper and let stand until set.

To Store:

Layer chocolate-coated cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies before serving.

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