CHOCOLATE DIPPED CRANBERRY ORANGE SHORTBREAD makes 36 cookies
1 cup unsalted butter, room temperature 1 cup powdered sugar 1 teaspoon vanilla extract ½ teaspoon salt 2 cups of all-purpose flour Zest of 2 oranges ½ cup of sweetened dried cranberries 6 ounces of bittersweet chocolate chips 1. In the bowl of an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Use a spatula or wooden spoon to gently stir in cranberries and orange zest. Divide the dough in half and place each half on a piece of floured waxed paper. Lightly dust your hands with flour and gently roll each half of the dough into a 1½-inch-diameter log. Wrap logs tightly in the paper, twisting the ends up, and refrigerate until firm, 1 to 1½ hours. (To store longer, wrap log and paper tightly with plastic wrap.) 2. Preheat oven to 350° F. Unwrap the logs and use a serrated knife to slice the logs into 3/8 inch slices. If the dough doesn’t slice well, allow the it to sit at room temperature for about 5 minutes and try again. Arrange the slices,
about 1 inch apart, on baking sheets. 3. Bake until slightly puffed and lightly golden around the edges, 15 to 20 minutes. Cool on the baking sheets for 1 to 2 minutes and then transfer them to a wire rack to cool completely. 4. Place chocolate in a microwave safe bowl. Microwave on high for 30 seconds and then stir. Microwave on high in 15 second intervals, stirring between each time, until chocolate is melted. 5. Dip cooled cookies halfway into the chocolate and then place dipped cookies onto parchment lined baking sheets. Refrigerate until firm. Cookies can be stored in an air tight container, at room temperature for 5 days.
Emily // jellytoastblog.com //
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