Chocolate Dipped Cranberry Rosemary Shortbread
Prep time
Cook time
Total time
Serves: 12 cookies
  • 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
  1. In a bowl, mix together the flour, salt, corn starch, rosemary, and cranberries. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
I melted about 1 cup of dark chocolate chips so there was plenty of chocolate for dipping the cookies. However, there will be some chocolate left over. I calculated the nutrition stats using ⅔ cup of chocolate.

Serving size: 1 cookie
Nutrition Information (per serving) from
Calories: 144 Fat: 9.6g Carb: 13.9g Fiber: 0g Protein: 1.6g Sugar 3.7g Sodium: 152mg
Recipe by Destination Delish at