Cranberry Shortbread Cookies

These Cranberry Shortbread Cookies are the perfect combination of buttery richness and tart sweetness from the dried cranberries. Whether you’re baking for the holidays or just craving a simple yet delicious treat, these cookies are sure to satisfy your sweet tooth. The option to add white chocolate chips provides an extra layer of sweetness and creaminess, making them even more irresistible.

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar

1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt

1/2 cup dried cranberries, chopped
1/4 cup white chocolate chips (optional, for added sweetness)

Directions:

Preheat the Oven:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
Cream the Butter and Sugar:
- In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. This step is crucial to ensure your cookies have the right texture.

Add Vanilla Extract:
- Mix in vanilla extract to add a hint of flavor that complements the butter and cranberries.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture, stirring until just combined. Be careful not to overmix to maintain the crumbly texture of shortbread.
Fold in Cranberries and Chocolate Chips:
- Gently fold in the chopped dried cranberries and the white chocolate chips (if using). The cranberries will add a slight tartness that balances the sweetness of the shortbread, while the chocolate chips provide a creamy finish.

Chill the Dough:
- Roll the dough into a log (about 1-2 inches in diameter), wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to slice.
Slice and Bake:
- After the dough has chilled, slice it into 1/4-inch rounds and arrange them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden brown. The cookies should still be soft in the center but firm up as they cool.
Cool the Cookies:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they’re still warm.

Why You’ll Love These Cranberry Shortbread Cookies:

Buttery and Melt-in-Your-Mouth: The shortbread texture is soft and crumbly, with a buttery richness that melts in your mouth.
Tart and Sweet: The dried cranberries offer a tart contrast to the sweetness of the shortbread, while the white chocolate chips add a creamy, indulgent element (optional but recommended).
Perfect for the Holidays: The combination of cranberries and shortbread makes these cookies ideal for Christmas or any winter gathering. They look festive and taste amazing.

Pro Tips:

Chill the Dough: Don’t skip the chilling step! Chilling the dough makes it easier to slice and helps the cookies maintain their shape while baking.
Customize with Nuts: You can add chopped walnuts or pecans for an added crunch and richness.
Try Other Dried Fruits: If you’re not a fan of cranberries, you can easily substitute them with dried cherries, raisins, or even apricots for different flavor profiles.

Store Properly: Store your cookies in an airtight container to keep them fresh. They will last for up to a week at room temperature or longer if kept in the fridge.

A Festive Treat:

These Cranberry Shortbread Cookies are simple, yet elegant enough to impress your guests during the holiday season. The combination of rich shortbread, tart cranberries, and creamy white chocolate makes them a memorable treat. Whether you’re baking for yourself or preparing a gift for someone special, these cookies will undoubtedly become a favorite!