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Cranberry Almond Shortbread Cookies with White Chocolate Coating Recipe

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★★★★★

4.5 from 120 reviews

These Cranberry Almond Shortbread Cookies are buttery, tender, and perfectly sweet with a delightful crunch from dried cranberries. Infused with almond extract and finished with a smooth white chocolate dip, these cookies provide a festive and elegant treat ideal for holidays or any special occasion.

Ingredients

Scale

Cookie Dough

  • 1 cup (226g) unsalted butter, at room temperature
  • ¾ cup (143g) granulated sugar
  • 1 teaspoon (5ml) almond extract (or vanilla)
  • ¼ teaspoon salt
  • 2 cups (280g) all-purpose flour
  • 1 cup (120g) sweetened dried cranberries, very finely chopped

Chocolate Coating

  • 6 ounces Ghirardelli vanilla melting wafers or white chocolate bar (or chips)

Instructions

  1. Mix the Butter and Sugar: In a stand mixer, combine the room-temperature butter, granulated sugar, almond extract, and salt. Beat on medium speed until the mixture is light, fluffy, and well combined, scraping down the bowl as necessary to ensure even mixing.
  2. Add the Flour and Cranberries: Gradually add the all-purpose flour to the butter mixture, about ½ cup at a time, mixing on low speed until the dough becomes crumbly. Fold in the finely chopped dried cranberries, then increase mixer speed to medium-high and beat just until the dough comes together into a ball and begins to pull away from the bowl sides.
  3. Shape and Chill the Dough: Turn the dough out onto a piece of parchment paper. Divide it into two equal parts and shape each into a log approximately 1½ inches thick and 6-7 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
  4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
  5. Slice and Bake: Remove the dough logs from the refrigerator and unwrap. Slice into cookie rounds about ¼ to 3/8 inch thick. Arrange the slices about an inch apart on the prepared baking sheet. Bake for 9-11 minutes or until the edges just start to turn golden brown.
  6. Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
  7. Melt the Chocolate: Once the cookies are fully cooled, melt half of the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each interval, until smooth and fully melted. Adjust timing to avoid burning the chocolate.
  8. Dip the Cookies: Dip each cookie into the melted white chocolate, gently tapping off any excess. Place the dipped cookies onto a baking sheet lined with parchment paper or a silicone mat.
  9. Set the Chocolate: Let the chocolate coating set completely at room temperature or in the refrigerator before serving or storing.

Notes

  • For best results, finely chop the dried cranberries so they incorporate evenly into the dough.
  • Chilling the dough is essential to maintain the shape and texture of the cookies during baking.
  • You can substitute almond extract with vanilla extract for a different flavor profile.
  • If white chocolate is not preferred, dark or milk chocolate can be used for dipping.
  • Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Keywords: Cranberry Almond Shortbread Cookies, white chocolate dipped cookies, holiday cookies, almond extract cookies, shortbread recipe

Find it online: https://hannahdelgado.com/cranberry-almond-shortbread-cookies-with-white-chocolate-coating-recipe/