Cranberry Chocolate Shortbread
Indulge in the perfect balance of sweet and tart with these irresistible Cranberry Chocolate Shortbread cookies. Combining the buttery richness of classic shortbread with bursts of chewy dried cranberries and decadent semi-sweet chocolate chips, this recipe is a festive twist on a time-honored favorite. With just 20 minutes of prep time and the simplicity of slice-and-bake dough, these melt-in-your-mouth treats are ideal for holiday gatherings, tea-time indulgence, or as an everyday treat. The subtle hint of vanilla enhances the flavors, while the chilling step ensures that each cookie maintains its delicate, crumbly texture. Whether you're looking to elevate your dessert game or add a homemade touch to your cookie jar, these cranberry and chocolate-studded delights are sure to become a favorite.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 260 grams all-purpose flour
- 100 grams dried cranberries
- 100 grams semi-sweet chocolate chips
- 1 pinch salt
Instructions
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
Gradually add the all-purpose flour and a pinch of salt to the bowl. Mix on low speed until the dough just comes together.
Gently fold in the dried cranberries and chocolate chips, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a clean surface and shape it into a log about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes, or until firm.
Once chilled, slice the log into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the baking sheet from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 133.6 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 448.8 g | 163% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 227.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
