Description
A buttery, festive cookie made with dried cranberries and dipped in smooth white chocolate. Perfect for holidays, gifting, or make-ahead baking.
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- ¾ cup (143g) granulated sugar
- 1 teaspoon (5ml) almond extract (or vanilla)
- ¼ teaspoon salt
- 2 cups (280g) all-purpose flour
- 1 cup (120g) sweetened dried cranberries, finely chopped
- 6 oz white chocolate melting wafers or white chocolate bar
Instructions
- Beat butter and sugar together until light and fluffy.
- Mix in almond extract and salt.
- Add flour gradually and mix until just combined.
- Fold in finely chopped dried cranberries.
- Shape into a log, wrap tightly, and chill for 2 hours.
- Preheat oven to 350°F (175°C); line a baking sheet with parchment paper.
- Slice dough into ¼-inch rounds and place on the baking sheet.
- Bake for 10–12 minutes or until edges turn lightly golden.
- Cool completely, then melt white chocolate and dip cookies halfway.
- Allow chocolate to set before serving or storing.
Notes
- Chill dough thoroughly to ensure clean slicing and minimal spreading.
- Chop cranberries finely for even distribution.
- Swap almond extract for vanilla if preferred.
- Add orange zest for a bright citrus note.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 12 minutes