"Chris" <[email hidden]> wrote in message
news:IrNnf.45836$qF6.2886@trnddc01...
Quoted message said:
"Dawn" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:Doug Kanter said:
Looks good, except for the white chocolate. If you run across a recipe
designed for cranberries, please be sure to post it here. Until then,
these should be called cranberry shortbread
I'll-find-any-excuse-to-eat-anything-with-a-stick-of-butter-in-it
cookies.
Doug, make that "anything with four sticks of butter in it". 🙂
I've got to say it's the lightest melt-in-your-mouth shortbread recipe
I've ever made. I'm not sure what makes it better than the plain old
standby shortbread. It's not the white chocolate, though.
Dawn, would you bother with the white chocolate next time? That's the
only thing that gives me pause. I wonder if some chopped walnuts or
almonds might be a good addition, but I'm not a huge fan of white
chocolate.
Chris (getting ready to bake these puppies on Wed. or Thurs.)
These cookies are great and have nuts in them and are shortbread with
cranberries. Could skip the coconut if that puts you off.
Lynne
Cranberry Noel Cookies
1 cup unsalted butter, softened
1/2 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon salt
2- 1/2 cups all-purpose flour, sifted
3/4 cup dried cranberries, finely chopped
1/2 cup pecans, toasted
1- 1/2 cup coconut, finely chopped
1 In the bowl of an electric mixer fitted with the paddle attachment, beat
the butter and sugar on medium speed until light and fluffy, about 2
minutes. Add milk, vanilla, and salt. Beat until just combined. Gradually
add flour, cranberries, and pecans. Mix on low speed until fully combined.
2 Divide dough in half. Shape each half into 8-inch logs, about 2 inches in
diameter. Roll logs in coconut, pressing lightly to coat the outside of the
logs. Wrap logs in plastic, and refrigerate until firm, about 2 hours.
3 Heat oven to 375°. Using a sharp knife, cut logs into 1/4-inch thick
slices. Transfer to ungreased baking sheets, about 1 1/2-inches apart. Bake
until edges are golden, about 12 minutes. Transfer cookies to a rack to
cool. Store up to 2 weeks in an airtight container.
4 Lynne's note: I toasted pecans at 350 degrees in the toaster oven for
about 10 minutes. Cranberries needed to be whirled in food processor they
were hard to chop finely. On the other hand the food processor was too rough
on the pecans and they did better with the Pampered Chef Food Chopper.
Cookies do spread a little and they do turn brown, but they are tasty either
way.
Servings: 60
Yield: 5 dozen
