Cranberry White Chocolate Shortbread Cookies
These Cranberry White Chocolate Shortbread Cookies are a fantastic holiday sweet! Make them for your next holiday party or easily make a batch as a gift!
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In this video, I’m going to show you exactly how to make Cranberry White Chocolate Shortbread Cookies.
These cookies are filled with holiday cheer. The cranberries and white chocolate pair so well with the buttery, crumbly cookie.
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These easy six-ingredient Cranberry White Chocolate Shortbread Cookies is a fantastic holiday cookie!
Makes: 40 cookies
Prep: 20 minutes
Cook: 15 minutes
✨INGREDIENTS
1 cup (227g) salted butter, softened
3/4 cup (90g) powdered sugar
1 teaspoon vanilla extract
2 cups (282g) all-purpose flour (I use King Arthur)
1 cup (128g) dried cranberries, finely chopped
6 ounces (170g) white chocolate bar, chopped
✨INSTRUCTIONS
Using an electric mixer on medium speed, beat butter, powdered sugar, and vanilla extract in a large bowl until it just becomes light and fluffy, about 1 minute.
Add flour, cranberry, and white chocolate. On low speed, beat until the dough just starts to come together, about 3 minutes.
Turn dough out onto a lightly floured surface and press together to form a log. Divide the dough in half and form each piece of dough into a 7-inch log. Wrap in parchment paper and chill for at least 2 hours, up to two days.
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Slice each log into 1/4-3/4 inch slices and evenly space on the baking sheets. You should have about 40 cookies.
Bake until the bottom edges of the cookies just start to brown, 14-16 minutes.
Allow cookies to cool and serve!
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Michelle is a Los Angeles based content creator.
She is available for on-camera and in-person cooking demos and offers food photography and recipe development services for bloggers and brands.
For more information, please contact Michelle: michelle@cupofzest.com
ITALIANS MAKE CHOCOLATE CHIP SHORTBREAD COOKIES - 12 Weeks of Christmas
Chocolate Chip Shortbread Cookies, an easy cookie recipe that practically melts in your mouth! Each bite of these buttery cookies has a taste of chocolate for the best cookie everyone will love.
CHOCOLATE CHIP SHORTBREAD COOKIES:
INGREDIENTS:
1 cup butter (softened)
¾ cup icing/powdered sugar (sifted)
½ teaspoon vanilla
2 cups all purpose flour (at least 11% protein)
1 pinch salt*
¾ cup chocolate chips or chunks (115 grams)
YOU MIGHT LIKE THESE SHORTBREAD RECIPES TOO:
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Chocolate Shortbread Cookies - 12 Weeks of Christmas cookies
Hello Everyone,
Here is our last video for week 12 of 12 weeks of Christmas Cookies and to close off with a bang we have these delicious chocolate shortbread cookies!
We hope you enjoy them and we wish you a very Merry Christmas and Happy Holidays!
Recipe here:
INGREDIENTS:
2 cups all purpose flour (11% protein or more) (250 grams)
1 cup butter (softened) (200-226 grams)
1 cup powdered/icing sugar (120 grams)
1/2 cup cocoa (unsweetened) (50 grams)
1 pinch salt*
Cherry Chocolate Shortbread Cookie
ACH Food Companies- Cherry Chocolate Shortbread Cookie
Chocolate Wafer Cookies | Chocolate Shortbread | Dutch Process Cocoa
For our Easter comedy, we tasted our sweet ham salad on some bunny ear chocolate wafer cookies. Well, here's the recipe. It's stupidly simple and darn near impossible to mess up. The dough comes together in about 5 minutes with the least of it devoted to mixing in the flour. Like all deliciously tender cookies, low speed and barely mixed creates the most tender cookies. Overmixing, or mixing on high speed develops the gluten in the flour, and that leads to tough cookies. Since we don't dust these cookies with flour to roll them out, the scraps can be rerolled multiple times with little detriment to the cookie's texture.
If you like the just the chocolate wafer portion of the Oreo, and not the cloyingly sweet filling, you'll love these not-too-sweet chocolate wafers. Make a batch using your favorite cookie cutters today!
Chocolate Wafers
1 cup, 226g, salted butter, very soft
1 cup, 160g, powdered sugar
⅔ cup, 80g, dutch process cocoa
1½cups, 211g, all-purpose flour
1 teaspoon, 5ml, vanilla extract
Cream butter, sugar, vanilla and cocoa powder until the batter is very smooth. Mix in the flour on low until it just barely combined. Do not overmix. Divide the dough in half and shape it into rounds on parchment paper. Press the dough into a disk and cover with plastic wrap. Roll the dough to ⅛-inch thickness. Refrigerate dough on a baking sheet to keep it flat for 30 minutes to allow it to firm up. Preheat oven to 350°F, 180°C, gas mark 4 and turn on the convection fan if you have it. Remove plastic wrap and cut cookie shapes into the dough. Remove the scraps. Pull the parchment paper with cut cookies onto a cookie sheet and bake for 13 minutes. Cookies should be completely done and not underbaked. Cool completely on a cooling rack. Scraps can be rerolled and cut.
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Shortbread Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make shortbread cookies. Shortbreads are one of my favorite cookies. Scottish in origin, this rich, tender and crumbly straw colored biscuit (cookie) was once only served during Christmas and New Year's Eve. In its most basic form, shortbreads are made with just three ingredients, butter, sugar, and flour.
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