Ingredients:
- 1 cup unsalted butter, softened to room temperature (this helps create a creamy texture)
- 1/2 cup powdered sugar, sifted for a smoother consistency
- 1 teaspoon vanilla extract, pure for the best flavor
- 2 cups all-purpose flour, sifted to eliminate lumps and ensure even mixing
- 1/4 teaspoon salt, to balance the sweetness
- 1/2 cup dried cranberries, chopped into small pieces for better distribution
- 1/4 cup white chocolate chips (optional), for a delightful contrast of sweetness (or you can substitute with dark chocolate chips for a richer flavor)
Directions:
- Preheat the Oven:
- Begin by preheating your oven to 325°F (160°C). This temperature is ideal for baking shortbread, allowing it to cook evenly without browning too quickly.
- Line a baking sheet with parchment paper. This not only prevents sticking but also makes cleanup easier.
- Creaming the Butter and Sugar:
- In a large mixing bowl, combine the softened butter and powdered sugar. Using an electric mixer or a wooden spoon, cream them together until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step incorporates air into the dough, yielding a tender cookie.
- Add in the vanilla extract and mix until well combined, enhancing the flavor profile of your cookies.
- Mixing the Dry Ingredients:
- Gradually add the sifted all-purpose flour and salt to the butter mixture. Stir gently with a spatula or wooden spoon until the ingredients are just combined. Be careful not to over-mix, as this can lead to tough cookies.
- Fold in the chopped dried cranberries and white chocolate chips (if using). Ensure they are evenly distributed throughout the dough for consistent flavor in every bite.
- Chilling the Dough:
- Roll the dough into a log shape, approximately 2 inches in diameter. Wrap the log tightly in plastic wrap to prevent drying out and refrigerate for at least 30 minutes. Chilling the dough helps the cookies maintain their shape during baking.
- Slicing and Baking:
- Once chilled, remove the dough from the refrigerator and slice it into 1/4-inch rounds. Try to keep the slices even for uniform baking.
- Place the rounds on the prepared baking sheet, leaving about 1 inch of space between each cookie to allow for slight spreading.
- Baking:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them, as ovens can vary in temperature.
- Once done, remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. This helps them firm up before transferring.
- Cooling:
- After a few minutes, carefully transfer the cookies to a wire rack to cool completely. This step ensures that they maintain their crisp texture.
- Serving Suggestions:
- Enjoy these cookies as a delightful treat with tea or coffee. They also make a wonderful gift when packaged in a decorative box or tin.
- Storage:
- Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, consider freezing the cookies, where they can last for up to three months. Just make sure to separate the layers with parchment paper to prevent sticking.
- Variations:
- For a twist, consider adding zest from an orange or lemon to the dough for a citrusy flavor.
- You can also substitute the cranberries with other dried fruits like cherries or apricots for a different taste.
This expanded recipe includes helpful tips and variations to enhance your baking experience. Enjoy making your Cranberry Shortbread Cookies!