Cranberry Shortbread Cookies
April 6, 2009 § Leave a comment
While the U of A was demolished during the Sweet 16, I made cranberry shortbread cookies for my friends shouting at the TV. We ate them plain; we ate them drizzled with mesquite honey; I even smeared one with a bit of cashew-almond butter. My roommate Sara suggested that we add chocolate slivers for version 2.0.
This recipe was inspired by one of Martha Stewart’s Cookie-a-day recipes. Here’s the original version.
1 cup white whole-wheat flour
1/2 cup cornmeal
1/2 teaspoon aluminum- free baking powder
1/4 teaspoon sea salt
6 tablespoons unsalted butter, room temp.
1/4 cup turbinado sugar
1/2 teaspoon vanilla
1/2 teaspoon orange zest
1/2 cup dried cranberries
1. Don’t preheat your oven just yet. First, mix wet ingredients together.
2. In a separate bowl, mix dry ingredients (except zest and cranberries). Mix with a fork. Then combine with wet ingredients. Stir until incorporated.
3. Stir in cranberries and zest. Dough should be easy to form; shape into a log and refrigerate for at least 1 hour. This dough also freezes well, so you can pop it in the freezer for 30 minutes, over night, even leave it in the freezer for a couple weeks and take out when needed.
4. Once dough has chilled, preheat oven to 350 degrees. Grease a cookie sheet and set aside. Slice dough log into 1/2″ thick slices and lay on sheet. Bake for approximately 12-14 minutes until firm to the touch and slightly golden. Let sit about 5 minutes and serve warm.
Diet Notes: Nut-free
Tagged: baking powder, cornmeal, cranberry shortbread cookies, dark chocolate, dried cranberries, free-range egg, nut-free, orange zest, sea salt, shortbread, shortbread cookies, turbinado sugar, unsalted butter, vanilla, white whole wheat flour