Whipped Shorbread Holiday Cookies

Chocolate Dipped Whipped Shortbread Cranberry Cookies. They are zesty, tender, fruity, melt-in-mouth, and topped with a sprinkle. In other words, they are ideal for this Christmas time.

PRINT full recipe here:
http://www.mygingergarlickitchen.com/chocolate-dipped-whipped-shortbread-cranberry-cookies-video-recipe

Makes: 24-26

Ingredients:
Butter softened – 3/4 cup (170g)
Confectioners’ sugar – 1/2 cup (64)
All-purpose flour sifted – 1 1/4 cup
Cornstarch -1/2 cup
Dried cranberries, sliced – 1/8 cup
Orange zest – 1 1/5 tbsp
Almond extract – 1 tsp
Nonpareils

For Decoration:
Melted milk chocolate – 200g
Pearl sprinkles and Nonpareils
Edible silver, golden leaf (optional)

Instructions:

1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy.
2. Add flour and cornstarch, cranberries, orange zest, almond extract, beat until well blended.
3. Roll the cookie dough into 1-inch balls. Line baking trays with parchment paper.
4. Arrange on a lined baking tray.
5. Press them all lightly with a floured fork and top with nonpareils.
6. Bake at 300°/160°C for 12-14 minutes or until bottoms are lightly browned. Let them cool completely.
7. Dip each cookie into melted chocolate and chocolate and return to the parchment lined baking sheets.
8. Repeat with the remaining cookies and sprinkle them with a mix of pearl sprinkles and nonpareils.
9. Decorate with edible silver leaf and let the chocolate set.
10. Place the cookies in the freezer to set for 10 minutes.
11. You can store them in an air-tight container for up to 1 week.

Soundtrack: “Maccary Bay” Kevin MacLeod (incompetech.com)

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