We had our annual christmas baking party this year where I tried an adapted recipe for shortbread cookies from the LCBO Food & Drink. I found the recipe made the dough way too dry, in fact it would not combine at all. Therefore I added more butter and some milk (did not measure, just added a bit at a time until the dough would combine) and hoped for the best. It turned out really well. Rather than roll the dough out and cut out shapes as originally planned, I rolled the dough into a log and sliced the cookies. The end result was a nice crunchy shortbread with
sweetness from the white chocolate and sourness from the cranberries.
White Chocolate and Cranberry Shortbread
¾ cup granulated sugar
3 cups all-purpose flour
1 tsp salt
2 cups cold unsalted butter, cubed
1 cup dried craisins (cherry flavoured)
1 cup white chocolate, coarsely chopped
Preheat oven to 300°F.
Add sugar into food processor. Turn on and off twice to grind sugar a little finer. Add flour and salt to food processor. Add cold butter and process until combined. Combine 1 cup (250 mL) dried craisins with 1 cup coarsely chopped white chocolate. Stir into cookie batter before combining into a ball. Do not form into a ball in food processor.
Scrape mixture into a bowl and knead together gently to form dough. This is where I added a bit of milk to combine and make a dough. Divide dough into thirds and roll into a log using wax or parchement paper and put in the fridge for a couple hours.
Take out and slice the log into 1/2 inch cookies.
Place on ungreased cookie sheet and prick each round with a fork.
Bake in centre of oven for 20 minutes or until a creamy colour. The shortbread will not be firm. It hardens as it cools.6. Remove from oven and cool on cookie sheets.
Makes about 40 cookies