Christmas is the one time of year that my family baked different kinds of cookies for guests. Times have changed and we no longer need the selection of sweets we used to but I find myself still baking some of my holiday favourites.
The cranberry white chocolate shortbread recipe is my favourite cookie. The tangy cranberries, aromatic almonds and white chocolate create a sumptuous cookie.
I’ve tried replacing the white chocolate in this recipe with milk chocolate but the recipe is not the same. If you absolutely hate white chocolate replace it with dark chocolate. The bitter chocolate pares well with the cranberries.
2 1/2 cups flour
1/4 tsp salt
1 cup butter
1 cup icing sugar
1/2 tsp vanilla extract
1 1/2 cups dried cranberries
1 cup sliced almonds
Mix flour and salt together.
In a separate bowl cream butter and sugar. Add vanilla, cranberries and almonds.
Mix in flour mixture blending just until incorporated.
Rroll onto parchment paper into two logs. Freeze for at least one hour.
Remove dough from freezer. Slice into wedges and place on cookie sheets. bake in a 325 degree oven for 25 minutes.
Melt white chocolate in microwave. (Heat 10 seconds at a time just until the chocolate is melted). With a spoon drizzle chocolate onto cookies. Allow chocolate to harden and serve.
Try Cranberry Iced Tea with these cookies.