Cranberry and White Chocolate Shortbread Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Ingredients
  • Butter, unsalted- ½ cup or 1 stick, at room temperature
  • Sugar- ¼ cup
  • Vanilla extract- ½ tsp
  • All purpose flour- ¾ cup
  • Cornmeal- ¼ cup (ground corn kernels)
  • Rice flour or cornstarch- 1 tbsp
  • Salt- ⅛ tsp
  • Dried cranberries- ⅓ cup
  • White chocolate chips- ¼ cup
  • Ground pistachio nuts- ⅓ cup
Instructions
  1. Preheat the oven to 300 F. Place the oven rack in the center of the oven.
  2. Using a stand mixer or electric hand mixer, beat the butter and sugar till smooth for 2 minutes.
  3. Add vanilla extract and beat for a few seconds.
  4. In a bowl, combine all purpose flour, cornmeal, rice flour and salt together.
  5. Add the dry ingredients to the creamed butter and sugar, beat till everything has well incorporated.
  6. Add the dried cranberries and white chocolates, combine well using a spatula.
  7. Use a 8 inch tart pan with removable bottom. I used mini tart pans.
  8. Press the prepared dough evenly into the tart pan.
  9. Using a fork, prick the surface of the shortbread.
  10. On top of the shortbread dough, evenly sprinkle ground pistachios.
  11. Place the pan in the preheated oven and bake for 55 minutes.
  12. After 55 minutes, remove the pan from the oven. Let cool down for 15 minutes, the cookies will harden and will be set well.
  13. Cut into wedges and enjoy.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/cranberry-and-white-chocolate-shortbread-cookies/