Cranberry Chocolate Shortbread Recipe

  • 3 CUPS OF ALL PURPOSE FLOUR
  • 1/2 CUP OF RICE FLOUR
  • 2 CUPS UNSALTED BUTTER COLD + CUT INTO 1/4 INCH CUBES
  • 1 CUP SUPERFINE GRANULATED SUGAR + 1/2 CUP OF ADDITIONAL SUPERFINE SUGAR FOR AFTER BAKING.
  • 3/4 CUP OF MINI CHOCOLATE CHIPS
  • 1/2 CUP OF DRIED CRANBERRIES CHOPPED INTO SMALL PIECES
  • ZEST OF 1 ORANGE.

  • FOR THIS RECIPE YOU NEED A COOKIE CUTTER OR EVEN A ROUND CUP THAT COULD CUT 2 INCH ROUND SHAPES.
  • PREHEAT OVER TO 
300°F + PUT OVEN RACKS IN UPPER AND LOWER THIRDS OF OVEN.
  • IN A BOWL WHISK TOGETHER FLOURS AND SET ASIDE
  • IN SEPARATE BOWL, GENTLY WORK THE BUTTER + 1 CUP OF SUGAR WITH HANDS UNTIL COMBINED.
  • DON'T OVER HANDLE BUTTER SUGAR MIXTURE.
  • STIR IN CHOCOLATE CHIPS, CRANBERRIES + ORANGE ZEST
  • GRADUALLY WORK IN FLOUR MIXTURE INTO BUTTER MIXTURE UNTIL THE DOUGH COMES TOGETHER IN A SMOOTH BALL
  • PLACE DOUGH OUT ON LIGHTLY FLOURED SURFACE AND ROLL IT OUT TO 1/4 INCH THICKNESS
  • USE ROUND COOKIE CUTTER TO CUT 40 ROUNDS
  • ARRANGE COOKIES ON 2 PARCHMENT LINED BAKING SHEETS WITH SPACE BETWEEN THEM
  • BAKE FOR 15-20 MINS UNTIL COOKIES ARE FIRM TO TOUCH AND HAVE COLOR. 
  • ROTATE SHEETS HALFWAY THROUGH TO MAKE SURE COOKIES BAKE EVENLY. 
  • REMOVE COOKIES FROM OVEN + IMMEDIATELY SPRINKLE LIGHT COATING OF SUPERFINE SUGAR.
  • ALLOW TO COOL THEN TRANSFER THEM TO RACK TO COOL COMPLETELY.
  • ENJOY!