I revised an old recipe I had to freshen up the holiday classic of making shortbread cookies. I simply fell in love with the dough… ice cream like texture flecked with ruby red dried cranberries…. hmmm maybe La Casa Gelato could make a new flavour of gelato to add to their 208+ flavours…
Photography by *kaishin*
So, you’ll need the following to get started:
2 cups sifted flour
1 tsp baking powder
¼ tsp salt
1 cup unsalted rm temp. butter
½ cup confectioner’s (powder) sugar
½ cup chopped dried cranberries
1 Tbsp flour (to coat cranberries)
In a small bowl sift flour, baking powder, and salt. Set aside.
In medium bowl, cream butter with electric beater on high, until ver soft and creamy. Then add sugar and beat until completely smooth. On low speed, gradually add dry ingredients in, scrapping bowl with spatula and beat until smooth.
Mix the Tbsp of flour into the chopped cranberries, this is to prevent them from clumping up in the dough mixture. Then put cranberries into dough mixture and using rubber spatula, mix until the cranberries are well distributed.
Transfer dough to large piece of parchment paper or foil, wrap, and flatten to disc shape slightly, then chill for 2 hours. Do not freeze.
When ready to roll out dough, set oven racks divided into thirds, and preheat oven to 375°F. Line cookie sheets with parchment paper or foil.
Place dough on lightly floured parchment paper or pastry cloth, making sure to turn dough over to flour both sides. Roll dough out to 1/4” thick, then cut either into small 1” squares (use metal spatula and ruler) or use a simple-designed cookie cutter. To help ease the dough out of the cutter, make sure to dip cutter into flour each time before cutting into dough. Press scraps together, chill, then re-roll and cut.
Place cookies 1” apart on cookie sheet. Place one sheet on top third and one on bottom third of oven. Bake for a total of 16-20 minutes, making sure to switch top to bottom and rotate front to back half way through at 8-10 min. When cookies are slightly tinged with a golden color, remove from oven.
Use wide metal spatula to transfer cookies to cooling racks, as cookies are very delicate.
Makes about 4 dozen 1” squares.