When it comes to indulging in a sweet delight, few things can rival the charm of shortbread cookies. And when you add the vibrant flavor of cranberries, the warm essence of almond extract, and a luxurious dip in white chocolate, you've created a treat that's truly out of this world. These cranberry - almond shortbread cookies dipped in white chocolate are not only perfect for the holidays but also make an excellent choice for any day of the year.
Let's start with the ingredients. For the shortbread base, you'll need 1 cup of unsalted butter, softened to room temperature. Butter is the heart of shortbread, giving it that rich, creamy texture. Combine it with 1/2 cup of granulated sugar. The sugar adds just the right amount of sweetness without overpowering the other flavors. Next, add 1 teaspoon of almond extract. This extract infuses the cookies with a warm, nutty aroma that pairs beautifully with the cranberries.
To the butter - sugar - extract mixture, gradually add 2 1/4 cups of all - purpose flour. The flour provides the structure for the cookies. You can use a mixer to combine these ingredients until they form a smooth dough. The dough should be soft but not sticky. If it's too sticky, you can add a little more flour, a tablespoon at a time.
Now, it's time to incorporate the cranberries. You'll need 1 cup of dried cranberries, chopped into small pieces. These tart little berries add a burst of flavor and a pop of color to the cookies. Gently fold the cranberries into the dough. Make sure they are evenly distributed throughout the dough.
Once the dough is ready, shape it into a log. You can use plastic wrap to help you shape it neatly. Roll the log to about 2 inches in diameter and then refrigerate it for at least 1 hour. Chilling the dough makes it easier to slice and ensures that the cookies hold their shape during baking.
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper. When the dough is chilled, take it out of the refrigerator and slice it into 1/4 - inch thick rounds. Place the slices on the prepared baking sheet, leaving a little space between each cookie as they will spread slightly during baking.
Bake the cookies for about 18 - 20 minutes, or until the edges are just starting to turn golden brown. Keep a close eye on them as ovens can vary in temperature. Once they are done, remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, it's time to prepare the white chocolate dip. You'll need 8 ounces of white chocolate chips. Place the white chocolate chips in a microwave - safe bowl and heat them in the microwave in 30 - second intervals, stirring well after each interval. Keep doing this until the white chocolate is smooth and melted. You can also use a double boiler to melt the white chocolate for a more controlled melting process.
Once the white chocolate is melted, take a cooled cookie and dip one end into the white chocolate. Let the excess chocolate drip off and then place the dipped cookie on a piece of parchment paper. You can sprinkle some chopped almonds or additional dried cranberries on top of the white chocolate while it's still wet for an extra decorative touch and a bit more crunch.
Let the white chocolate harden completely. This can take about 30 minutes to an hour, depending on the temperature of your kitchen. Once the chocolate is set, your cranberry - almond shortbread cookies dipped in white chocolate are ready to be enjoyed.
These cookies are not only delicious but also make a great gift. You can package them in a beautiful box or tin and share them with your friends and family. Whether it's a holiday gathering, a birthday party, or just a quiet evening at home, these cookies are sure to be a hit. So, go ahead and try making these wonderful treats. Your taste buds will thank you!
