Crisp, buttery shortbread meets the tart pop of cranberry and a drizzle of silky white chocolate. This festive Cranberry Shortbread Cookie adds a little sparkle (and spice, if you dare) to your dessert table. Inspired by Crate Cooking School’s hands-on approach, this recipe invites you to experiment with flavor and form.
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Read more in A New Way to Cookie at Crate Cooking School.
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Cranberry Shortbread Cookies with White Chocolate Drizzle
- Yield: Yields 3 dozen cookies 1x
Description
Crisp, buttery shortbread meets the tart pop of cranberry and a drizzle of silky white chocolate.
Ingredients
Scale
- ½ cup dried cranberries
- Pinch of red pepper flakes, optional
- 1 ½ cups flour
- ½ cup sugar
- 2 tbsp cornstarch
- ½ tsp kosher salt
- ¼ tsp baking powder
- ¾ cup cold unsalted butter, cut into ½ inch pieces
- 6 oz Callebaut white chocolate, melted (for drizzling or dipping)
- 2 tbsp chopped dried cranberries, to garnish
Instructions
- Preheat oven to 325 degrees. In a small bowl, combine cranberries and crushed red pepper (if using) cover with boiling water. Let stand for 10 minutes, then drain.
- In the bowl of a food processor, add flour, sugar, cornstarch, salt, and baking powder. Pulse to combine. Add butter and soaked cranberries. Pulse until dough starts to clump together. Remove dough from processor onto a piece of parchment and press into a free-form square/rectangle. Place another piece of parchment over top and roll dough between the two sheets of parchment to a 12 x 9 rectangle. With a knife or bench scraper, cut thirty-six 3 x 1-inch pieces, without separating. Slide parchment onto baking sheet and remove top piece of parchment.
- Bake for 30 to 35 minutes, until lightly golden. Remove from oven, cool on wire rack.
- Drizzle each rectangle with melted chocolate and sprinkle with chopped cranberries. Or dip each cooled cookie halfway into melted chocolate and sprinkle with dried cranberries.
Story and Styling by Quelcy Kogel
Photography by Laura Petrilla
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