A happy & bright new years to everyone! This year, I decided to make a special holiday shortbread cookie, dipped in white chocolate & topped with sweet cranberry bits. Perfect for a cozy start to the new year, here’s how you can make your own batch:
- 1 1/2 cup all purpose flour
- 1/2 cup icing sugar
- 1/2 tsp vanilla essense
- 1/4 cup corn starch
- 1 1/2 cup white chocolate chips
- 1/2 cup dried cranberry
- 1 cup unsalted butter
- In a large bowl, whip the butter until it’s light and fluffy in texture. This can be done using a food processor or electric mixer.
- In a seperate bowl, carefully measure & sift the corn starch, flour, and icing sugar.
- Add in the corn starch, flour, vanilla, and icing sugar to the butter. Blend until you see no more crumbling in the dough.
- Once combined, knead dough into a large round ball, and cover with cling wrap. Chill in a freezer for about 30 min.
- Once chilled, divide the dough into small round balls and place onto a ungreased cookie tray. Each cookie dough portion should be about a table spoon size each. Use a fork to flatten each cookie.
- Bake the cookies for 13-15 min.
- While the cookies cool, begin to chop your dried cranberries into tiny bits & set aside.
- Next, using a microwave, melt the white chocolate chips in a small bowl, using 10 second intervals to ensure the white chocolate does not burn. This should take about 45 seconds. If the chocolate burns, use vegetable oil to smoothen the chocolate mix once more.
- Once the cookies have completely cooled, dip each cookie into the melted white chocolate and sprinkle with the dried cranberry bits.
- Chill the cookies in a fridge for atleast 30 min and you’re ready to serve!
This sweet treat is approved by yours truly – S.