Cranberry Almond Shortbread Cookies with White Chocolate Dip Recipe
These Cranberry Almond Shortbread Cookies are buttery, tender, and perfectly crumbly with a delightful almond flavor. Filled with finely chopped sweetened dried cranberries and dipped in smooth white chocolate, they offer a festive and delicious treat ideal for holiday gatherings or anytime you crave a melt-in-your-mouth cookie with a fruity twist.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 2 hours 31 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough Ingredients
- 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 Dip
- 6 ounces Ghirardelli vanilla melting wafers or white chocolate bar (or chips)
Instructions
- Mixing the Dough: In a stand mixer, combine the room temperature butter, granulated sugar, almond extract, and salt. Beat the mixture until it is light, fluffy, and well combined, scraping down the bowl as necessary to ensure even mixing.
- Incorporating Flour and Cranberries: Gradually add the all-purpose flour in half-cup increments to the butter mixture, mixing on low speed until the dough becomes crumbly. Then fold in the finely chopped dried cranberries. Increase the mixer speed to medium-high and beat only until the dough begins to come away from the sides of the bowl and forms a ball.
- Shaping the Dough: Transfer the dough onto a piece of parchment paper. Divide it into two equal portions and shape each into a log approximately 1½ inches thick and 6-7 inches long. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
- Baking the Cookies: Preheat the oven to 375°F (190°C). Line a large baking sheet with a silicone baking mat or parchment paper. Unwrap the chilled dough and slice into cookies about ¼ inch to 3/8 inch thick. Arrange cookies about 1 inch apart on the baking sheet. Bake for 9-11 minutes or until the edges begin to brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melting the Chocolate: Once the cookies have cooled entirely, melt half of the chocolate wafers in a microwave-safe bowl at 50% power in 30-second intervals. Stir after each interval and continue melting until smooth, being careful not to burn the chocolate by reducing the microwave time as needed.
- Dipping the Cookies: Dip each cooled cookie into the melted chocolate, tapping off any excess chocolate on the edge of the bowl. Place the dipped cookies on a baking sheet lined with parchment paper or a silicone baking mat and allow the chocolate to set completely before serving.
Notes
- Be sure the butter is at room temperature for easier mixing and a smoother dough.
- Chilling the dough is crucial to help the cookies hold their shape during baking.
- If you prefer, you can substitute almond extract with vanilla extract.
- For an extra festive touch, sprinkle a few chopped almonds or extra dried cranberries on the cookies right after dipping them in chocolate before the chocolate sets.
- Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Keywords: cranberry cookies, shortbread cookies, almond extract cookies, white chocolate dip, holiday cookies, festive cookies, butter cookies
