20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
valentine's baking
thanksgiving baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Cranberry & White Chocolate Shortbread Cookies Tested Recipe

Printer Friendly Page

Cranberry White Chocolate Shortbreads Recipe

Cranberry White Chocolate Shortbreads have a wonderfully rich and buttery flavor and are bursting with dried cranberries and chunks of white chocolate which give them a festive look for the holiday season. This cookie has a sandy texture which comes from adding both cornmeal and a little rice flour to the dough. While shortbreads can be made in various shapes and sizes, we will stick with tradition here and bake them in a round shape and then cut the round into wedges, called "petticoat tails". The name "petticoat tails" refers to the shape of the shortbread wedges which look like the bell-hoop petticoats worn by court ladies in the 12th century

 

As I said above, these Cranberry White Chocolate Shortbreads contain cornmeal, which is dried corn kernels that have been ground and comes in yellow, white or blue, depending on the type of corn used. The other ingredient in this shortbread recipe that you may not be familiar with is rice flour. Rice flour is a fine gluten-free flour produced from white or brown rice. It can be found in some grocery stores or else health food stores. If you cannot find it just substitute regular cornstarch (corn flour) for the rice flour. Also, try to use a good quality unsalted butter and pure vanilla extract, not imitation vanilla extract. The imitation vanilla extracts are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter after taste. Products labeled 'Vanilla Flavoring' are a combination of pure vanilla extract and imitation vanilla extract.

I like to bake these shortbreads in a slow oven (around 300 degrees F) (150 degrees C) and the top of the shortbread is pierced with a fork before baking so it bakes evenly and you do not get air bubbles forming on the baked surface. Although, even with piercing the surface, you may still get some wrinkling but this is normal so do not worry about it. While not necessary, I often like to sprinkle the top of the shortbread with finely ground pistachios nuts before baking. This adds a nice color and flavor to the shortbread.

Related Recipes You May Like

Cranberry Pistachio Shortbreads

Shortbread Cookies

Shortbread Cookies with White Chocolate & Raspberries

Almond Shortbread Cookies

Hazelnut Shortbread Cookies

Cranberry Pistachio Biscotti

Shortbread: Preheat oven to 300 degrees F (150 degrees C) and place the oven rack in the center of the oven. Have ready a 8 inch (20 cm) tart pan with a removable bottom. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 minutes). Beat in the vanilla extract. In a separate bowl whisk together the all purpose flour, cornmeal, rice flour, and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated. Fold in the dried cranberries and white chocolate chips.

Press the shortbread dough evenly into the tart pan. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. Then, using a sharp knife, score (make shallow lines) the top of the shortbread into 12 even pieces. If desired, sprinkle the top of the shortbread with finely ground pistachio nuts.

Place in the preheated oven and bake until the shortbread has turned a nice biscuit color, about 40 - 50 minutes. Transfer shortbread to a wire rack to cool for 5 to 10 minutes before removing from tart pan. Place the shortbread round on a cutting board and cut into 12 wedges (along the lines scored). Cool completely on a wire rack.

Makes 12 shortbread wedges. 

Cranberry White Chocolate Shortbreads:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

3/4 cup (95 grams) all-purpose flour

1/4 cup (40 grams) fine yellow or white cornmeal

1 tablespoon (8 grams) rice flour or cornstarch (corn flour)

1/8 teaspoon salt

1/3 cup (50 grams) dried cranberries (or cherries)

1/4 cup (45 grams) white chocolate chips or chunks

1/3 cup (80 ml) finely ground pistachio nuts (optional)

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC