Dark Chocolate Cranberry Shortbread

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There is something so magical about the upcoming holiday season. It is a combination of the anticipation of the season, the wonderful traditions, and the change of weather that give the holidays such a amazing feel. When the decorations and the lights go up, the cold brisk mornings and perhaps maybe even the arrival of snow, its produces this wonderful season filled with evenings spent inside, by a fire with friends and family. These cookies are perfect addition to those evenings. Rich and buttery, these cookies will be a huge hit especially because of the addition of dark chocolate and dried cranberries.

So if you are leaving a plate of cookies for santa, or are just looking for a dessert to make on one of these wintery evenings, try these Dark Chocolate Cranberry Shortbread! We hope as you deck the halls, that you enjoy this wonderfully approaching season with some warm cookies and perhaps a cup of hot chocolate.

Also stay tuned, we have tons of holiday baking with our dried fruit coming up, from Bishops Bread to Cranberry Biscuits to Gingerbread Houses decorated with candy and our dried fruit!

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INGREDIENTS

  • 1 cup butter, room temperature

  • 1 cup powdered or icing sugar

  • 2 teaspoons vanilla extract

  • 2 cups flour

  • 1/2 cup dark chocolate chips

  • 1/2 cup Sisters Sliced Dried Cranberries

INSTRUCTIONS

  1. In a large mixing bowl, beat the butter for approximately 2 minutes or until pale and creamy. Sift in the powdered or icing sugar and vanilla extract and gently stir with a wooden spoon or spatula. Sift in the flour and stir gently. Chop the dark chocolate into small pieces and add the chocolate and cranberries and stir until combined.

  2. Place the dough onto a piece of baking or wax paper and spread out into a long circular roll. Cover with cling wrap and place in the freezer until you are ready to bake. To cook the cookies, thaw for 10-15 minutes before cutting into 1/2 inch thick slices and placing on a baking tray lined with baking paper. Bake at 160 C (320 F) for approximately 16 -18 minutes.

Hannah Smith