Christmas is so close, and there are still plenty of goodies in our house! These shortbread cookies were crispy, buttery, and delightful.... Guest blogger shares the recipe with us today...
Remember that time I fell really hard in love with cranberry and chocolate? Well, the affair hasn't stopped, and now I've brought orange into the equation. I mean, just take a look at these yummies. These cookies include everything I dream about for the holiday season. Except sugar plums. They remain dancing in my head.
The best part about these cookies is the fact that they are shortbread. Shortbread, with all it's simplicity, is the perfect companion to any holiday gathering. They don't steal the show like a cake, don't have a reputation of a pumpkin pie, but oh my are they magnificent with coffee or tea. When I did my study abroad in England, my favorite thing to do at night was to sit at the kitchen table with a cuppa tea and a package of shortbread cookies.
Here's what you'll need:
1 cup plus 2 tbs butter, softened
1 cup sugar
2 cups flour
1 cup cornstarch
1 tsp orange extract
3/4 cup Craisins (dried cranberries)
1/2 cup semi-sweet chocolate chips
1. Beat together butter and sugar, until light and fluffy. Add in flour, cornstarch and orange extract; mix until combined. Add in craisins, and mix into dough. The dough will be a little dry and powdery.
2. Make dough into a ball and wrap in plastic wrap. Refrigerate for 20 minutes. Preheat oven to 325 degrees.
3. Roll dough out onto a powdered surface. The thickness of the dough should be about 1/4 inch. Cut out rounds or other simple shapes and place on a baking sheet with parchment paper. Bake for 20 minutes, or until edges are slightly golden. Wait until fully cool to top with chocolate.
4. Melt chocolate chips at 30 second increments in a glass bowl in microwave, stirring in between. When fully melted, drizzle chocolate over cookies.
Makes about 36 cookies.