Buttery cookies are on the menu today, which is great news for all the shortbread lovers out there! I’m a huge shortbread fan myself, specifically Walker shortbread. Seriously, I cannot be trusted around a tin of those sweet, crumbly gems. So I decided to make my own homemade shortbread and give it away to friends, family, and fellow bloggers!
If you want to easily take the standard shortbread cookie to the next level, jazz it up with dried fruit, an herb, and dip it in chocolate. That’s what I did with this Chocolate Dipped Cranberry Rosemary Shortbread. With each buttery bite comes a tangy pop from the cranberries and a festive flair from the fragrant rosemary. These are sure to be at hit at any holiday cookie exchange.
Speaking of cookie exchange, I baked these cookies as part of the 2015 Great Food Blogger Cookie Swap. In its 5th year, the cookie swap unites bloggers from all over the world and raises money for Cookies for Kids Cancer. Again this year, I was so happy to send and receive the holiday cookie love and contribute to a wonderful cause.
I sent a batch of these shortbread cookies to Jessica, Beth, and Matt. And I received some ridiculously, cute and absolutely tasty cookies from Anna, Amanda, and Chrissy! Be sure to check out their blogs to see their contributions to the cookie swap!
Need more cookie recipe ideas? Here are a few posts from last season!
And stay tuned for one more cookie recipe I’ve got up my sleeve. I guarantee you’ll be wanting s’more 🙂
- 1 cup all purpose flour
- ½ teaspoon salt
- 1 ½ tablespoons corn starch
- ½ teaspoon chopped rosemary
- ⅓ cup dried cranberries, finely chopped
- ½ cup (or 1 stick) unsalted butter, slightly softened
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- In a bowl, mix together the flour, salt, corn starch, rosemary, and cranberries. Set aside.
- Using an electric mixer, combine the butter, sugar, vanilla extract, and almond extract. Beat on medium-high speed for a 3-4 minutes until the mixture is pale and smooth.
- Turn the mixer speed down to low and add the flour mixture, about ¼ cup at a time. Once all the flour is added, mix for another minute until the dough is slightly moist and crumbly.
- On a counter or cutting board, form the dough into a rectangle shape about 3 inches wide by 10 inches long. Wrap the dough in plastic wrap and store in the refrigerator for 30 minutes until firm.
- Then, unwrap the dough and slice into 12 pieces. Place each piece of dough on a lined cookie sheet. Bake for 20 minutes. Let the shortbread cool on a baking rack.
- While cookies are cooling, melt the dark chocolate over a double boiler or in the microwave. Dip each cookie halfway into the melted chocolate and return to the baking rack to dry.
Serving size: 1 cookie
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 144 Fat: 9.6g Carb: 13.9g Fiber: 0g Protein: 1.6g Sugar 3.7g Sodium: 152mg