Dried Cranberry Shortbread Cookies

These dried cranberry shortbread cookies are the perfect introduction for a twelve days of Christmas cookies celebration! So delicate, buttery, and melts in your mouth with every bite! I’ve been a fan of shortbread cookies since I was a kid. My grandmother would often buy Royal Dansk shortbread cookies, you know the one in the blue tin that shows up on store shelves around November and beckon and call your name at every turn? These will take you there. The subtle flavor of dried cranberries makes these cookies even tastier and even add some color to celebrate this joyous season.

Dried Cranberry Shortbread Cookies

Ingredients

1 cup unsalted butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon kosher salt
¼ cup finely chopped dried cranberries

Prepare

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
2. In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in cranberries. Turn out dough, and shape into a disk (batter may be sticky). Wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter dipped in flour, cut dough, and place on prepared pans. Refrigerate for 15 minutes.
5. Bake until lightly browned, 10 to 15 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Makes about 30. Store in an airtight container for up to 1 week.

Dired Cranberry Shortbread Cookies

2018-01-13 17:49:45

Serves 12

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 1 cup unsalted butter, softened
2. ½ cup confectioners’ sugar
3. 1 teaspoon vanilla extract
4. 2 cups all-purpose flour
5. ½ teaspoon kosher salt
6. ¼ cup finely chopped dried cranberries

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
2. In a medium bowl, sift together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Fold in cranberries. Turn out dough, and shape into a disk (batter may be sticky). Wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 1½-inch round cutter dipped in flour, cut dough, and place on prepared pans. Refrigerate for 15 minutes.
5. Bake until lightly browned, 10 to 15 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week

By Teresa Gonzalez

Adapted from Bake from Scratch

Adapted from Bake from Scratch

Florida Girl Cooks http://floridagirlcooks.com/

The post Dried Cranberry Shortbread Cookies appeared first on Florida Girl Cooks.

My childhood summers consisted of chocolate chip sprinkles cookies and copious amounts of ice cream, and most times they ended up sandwiched together. Chips Ahoy had “Sprinkled” cookies, the happy little box of these said sprinkles cookies and before leaving for vacation my mom would make sure she picked up a few of them to keep my niece and I happy while on vacation. It was nothing short of divinity, enjoying these cookies after being in the pool and beach all day and donning a nasty sunburn. As all things put out by large companies, they fade. Yes, the revered sprinkles cookies were gone as fast as they came. Cue all of these years later, my nostalgia teamed up with my curiosity and here we are. The remedy to my sadness from all of these years without my beloved cookies, this here recipe. These make me really, really happy and I hope that they bring you the same happiness! Pair them with my vanilla bean ice cream to make all of your dreams come true! 

Chocolate Chip Sprinkles Cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup package shortening
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1-2 cups rainbow sprinkles
Baker’s Joy baking spray

Prepare

1. Preheat oven to 375 degrees F. Prep baking sheet by spraying them with Baker’s Joy baking spray.
2. Combine flour, baking soda, and salt in a small bowl.
3. Beat shortening, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in chocolate morsels and sprinkles last.
7. Drop by rounded teaspoon onto greased baking sheet.
8. Bake for 9-11 minutes or until golden brown.
9. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
10. Grab a glass of milk for dunking or some vanilla bean ice cream and sandwich between two cookies! Makes 4 dozen cookies.

Chocolate Chip Sprinkles Cookies

2017-07-26 18:03:34

Yields 4

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Prep Time

19 min

Cook Time

11 min

Total Time

30 min

Prep Time

19 min

Cook Time

11 min

Total Time

30 min

Ingredients

1. 2 1/4 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 teaspoon salt
4. 3/4 cup package shortening
5. 3/4 cup brown sugar
6. 3/4 cup granulated sugar
7. 1 tsp vanilla extract
8. 2 large eggs
9. 2 cups semi-sweet chocolate chips
10. 1-2 cups rainbow sprinkles
11. Baker's Joy baking spray

Instructions

1. Preheat oven to 375 degrees F. Prep baking sheet by spraying them with Baker's Joy baking spray.
2. Combine flour, baking soda, and salt in a small bowl.
3. Beat shortening, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in chocolate morsels and sprinkles last.
7. Drop by rounded teaspoon onto greased baking sheet.
8. Bake for 9-11 minutes or until golden brown.
9. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
10. Grab a glass of milk for dunking or some vanilla bean ice cream and sandwich between two cookies! Makes four dozen cookies

By Teresa Gonzalez

Adapted from Waiting on Martha

Adapted from Waiting on Martha

Florida Girl Cooks http://floridagirlcooks.com/

The post Chocolate Chip Sprinkles Cookies appeared first on Florida Girl Cooks.