I was in the mood for baking, so I dug around my kitchen for things to make into cookies. I found some leftover white chocolate chips and some dried cranberries all the way in t he back of the fridge, so – shortbread time!
Shortbread is one of my favorite things to make. It just has such a pleasing, buttery texture – which makes sense since most of the time the dough is 70% – 80% butter. Plus, it’s fun to make! Most classic shortbread recipes come together so easily that you can just pop it all in a food processor and take out a giant ball of dough. Few things are as exciting to a baker. That’s what I do when I make apple tarts; just a simple shortbread crust that browns really nicely. Shortbread cookies on the other hand, almost never brown for me. They always come out really pale on top but perfectly browned on the bottom. They’re still delicious though, and if you happen to have cranberries and white chocolate then there’s no better way to use em up. Recipe is behind the cut.
