Chocolate Cranberry Shortbread Cookies

For this recipe swap, we are assigned a random blog and we would choose any recipe from that blog. I was assigned JBean Cuisine. I had a tough time choosing which recipe to make. I probably bookmarked half a dozen recipes before I finally chose these chocolate cherry shortbread cookies. These look like a great sharable recipe, and I love that she also provide a vegan alternative.

I've never been a huge fan of shortbread cookies. I'm probably one of the few people in the world who doesn't like butter on everything. Give me plain lightly salted steamed veggies and I'm a happy camper! However, even though these shortbread cookies have a pound of butter in them, it isn't too rich and balances out nicely with the chocolate and fruit. I guess I'm not a fan of plain shortbread, but as long as they have some sort of mix-in to cut the butter taste for me it's fine. It was slightly powdery from the cornstarch, so I might reduce slightly next time to see how it turns out.  My family liked them, but my sister mentioned that there wasn't a lot of butter taste, even before I said anything.

I didn't need 7 dozen of these things, so I halved the recipe. I got about 2 1/2 dozen cookies from that batch. I also swapped out cranberries, since I have a lot of them!

Remember to check out Sarah's blog for the full swap round up!

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Chocolate Cranberry Shortbread Cookies

made by cathy's kitchen journey
adapted from JBean Cuisine




ingredients:

• 2 cups (1 lb) butter, softened (sub vegan butter to make it vegan!)
• 1 cup confectioner's sugar
• 2 tsp vanilla extract
• 3 cups all purpose flour
• 1 cup cornstarch
• 1 1/3 cup mini chocolate chips
• 1 cup dried cranberries, chopped

directions:

1. Preheat oven to 300° F.
2. In a separate bowl, combine flour and cornstarch. Set aside.
3. Using your stand-mixer with your beater blade (or in a large bowl) beat together the butter and the sugar until light and fluffy. Mix in vanilla.
4. Add the flour mixture into the butter mixture until smooth.
5. Stir in chocolate chips and cranberries to the cookie batter.
6. Using a small cookie scoop, scoop dough and drop onto ungreased or parchment-lined cookie sheets. Press down to flatten (these don't spread) Bake 25-30 minutes (adjust to about 18-20 minutes if baking in convection oven).
7. Remove from oven and transfer to wire racks to cool completely.
8. Store in an airtight container or freeze.

Yield: ~7 dozen (I got 2 1/2 dozen when halved)

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