Buttery shortbread cookies chockful of dried cranberries and dipped in chocolate
Prep Time30 minutesmins
Cook Time15 minutesmins
Servings: 30
Author: Adapted from Dipped Shortbread Squares by the Magnolia Journal Recipe Collection
Ingredients
2 1/2c.all-purpose flour
2/3 c.finely chopped dried cranberries
1/2c.sugar
1/4t.salt
1c.cold butter, cut up
2c.semi-sweet chocolate chopped
2tsp.shortening
additional chopped dried cranberries, oprional
Instructions
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
In a large bowl, combine flour, cranberries, sugar and salt. Using a pastry blender, cut in butter until the mixture resembles fine crumbs and starts to stick together. NOTE - I used a food processor, which worked very well. I placed half of the flour mixture and butter in the processor and pulsed to reach the desired texture. Then I repeated this step with the remaining ingredients.
On a lightly floured surface, roll out one-half of the dough into an 8-inch square (1/4 inch thick.) Using a pizza cutter, pastry wheel, or sharp knife, cut dough into 2-inch pieces. Place squares 1 inch apart on prepared baking sheets. Repeat with the remaining dough.
Bake for 15 minutes-17 minutes or until bottoms just start to brown. Transfer cookies to a wire rack to cool.
In a small bowl or glass measuring cup, combine the chocolate and shortening. Microwave on high for 1 minute. Then stir and microwave for 10-15 second intervals until the chocolate melts. Stirring as needed.
Dip half of each cookie in the chocolate. Allow excess chocolate to drip off (I also scraped the edge of the cookie against the measuring cup.) If desired, sprinkle the chocolate side with finely chopped cranberries. Let stand until set (I pop them into the frig for 30 minutes to help them set faster.)