Cranberry Chocolate Shortbread Food

CRANBERRY-WHITE CHOCOLATE SHORTBREAD

Steps:

• Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
• Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
• Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

CRANBERRY-WHITE CHOCOLATE SHORTBREAD

Steps:

• HEAT oven to 350°F Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
• DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
• BAKE 10 to 14 minute or until lightly browned. Cool 5 minute on baking sheets. Remove to wire racks; cool completely.

CRANBERRY CHOCOLATE SHORTBREAD

Steps:

• Preheat oven to 350.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add flour mix well.
• Stir in chocolate and cranberries.
• Drop by rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
• Bake 10-14 minutes or until lightly browned. Cool 5 minutes on baking sheets.
• Remove to wire rack, cool completely.

CRANBERRY SHORTBREAD STARS

Steps:

• In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries., Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

CRANBERRY PISTACHIO SHORTBREAD

Steps:

• In a large bowl whisk the flour with the salt and cinnamon.
• In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the zest and vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.).
• Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper (plastic wrap will work too). Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.).
• Preheat oven to 325 degrees F (160 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
• Using a thin bladed knife, slice the logs into ¼ to ½ inch (.5 to 1 cm) thick cookies. If dough is too hard to slice you may need to let the log set our for 5 minutes. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
• Bake for about 15 - 18 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack. Check at 12 minutes - the type of pan you use can really make a big difference in cooking time.
• Note. The original recipe calls for unsalted butter, I prefer my shortbread with salted butter, so try it either way.

CRANBERRY WHITE CHOCOLATE SHORTBREAD COOKIES

Steps:

• BEAT softened butter with sugar. Then stir in flour. Stir in dried cranberries and white chocolate chips.
• DROP rounded tablespoonfuls on ungreased cookie sheet.
• BAKE at 350°F for 10-14 minutes or until lightly browned. Cool 5 minutes and then remove from cookie sheet. Cool completely on wire racks.

CRANBERRY SHORTBREAD

Steps:

• Preheat oven to 325 degrees F.
• Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
• Stir in cranberries, then form into a ball & knead until smooth.
• Divide dough in half.
• On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
• Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
• Bake 20-26 minutes or until bottoms just start to brown.
• Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.

CRANBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 425°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread remaining mixture into a greased 13x9-in. baking dish. Bake 10 minutes., Meanwhile, in a small saucepan, combine sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir 5 minutes or until thickened. Remove from heat; stir in walnuts. , Spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars.

CHOCOLATE SHORTBREAD

Steps:

• Preheat oven to 300 degrees F.
• In a mixing bowl, cream the butter, then add vanilla & mix well.
• In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
• Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
• Place strips 1 inch apart on ungreased baking sheets.
• Prick each strip several times with a fork.
• Bake 20-25 minutes or until set.
• Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.