Thyme Orange Cranberry Shortbread
These are some amazing cookies. Buttery, delicate shortbread is already delicious, but the addition of orange zest, cranberries, and thyme make these shortbreads particularly special. They're not too sweet, but a drizzle of white chocolate sweetens them up. They'd be perfect for tea, snacking, or a dessert. It's also easy to bake a log of them and keep the second log in the freezer for unexpected company!
Thyme Orange Cranberry Shortbread Cookies
Recipe by: Willow Bird Baking
Yield: two logs of about 15 cookies each
Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons crushed dried thyme
3/8 cup powdered sugar
1 cup (2 sticks) butter, at room temperature
1 1/2 tablespoons finely grated orange zest (about the zest from one orange)
1/4 cup freshly squeezed orange juice
1/2 cup dried cranberries, finely chopped
about 1/2 cup white chocolate chips
Directions:
In a large bowl, whisk together the flour, salt, and dried thyme. In a separate large bowl, cream together the butter, orange zest, and powdered sugar 2-3 minutes or until pale, light, and fluffy. Mix in the orange juice. Beat in the flour mixture and then stir in the cranberries by hand to be sure everything is combined.
Use a sheet of wax paper to roll the dough into a 1 1/2-inch wide log (if you're having trouble, chill the dough for a bit in the fridge before rolling it). Wrap plastic wrap or foil around the logs and freeze them for 20 minutes until firm (you can also double-wrap them and leave them frozen for up to 3 weeks at this point. When you're ready to bake, just use a serrated knife to cut the cookies and bake as usual. It make take a few minutes longer since they'll be baking from frozen, but just keep an eye on them.) While they cookies are freezing, preheat the oven to 350 degrees F and place the rack in the center. Prepare a baking sheet with parchment paper or a silicone baking mat.
Use a serrated knife to slice each log into 1/4-inch slices and place these about 1 inch apart on the prepared baking sheet. Bake until golden, about 8-10 minutes, rotating once halfway through baking. Let the cookies cool for a couple of minutes on the pan before transferring them to a cooling rack to cool completely. In the meantime, melt white chocolate according to package instructions (usually half-power, in small increments, stirring often) and spoon it into a plastic zip-top bag with a tiny corner cut off. Set cookies on wax or parchment paper and squeeze the melted chocolate from the zip-top bag over them in a zig zag design. Let them dry. Store them in an airtight container separated by leaves of parchment or wax paper for up to a week.
To hear about my recent revelations during hard times, get a little inspiration, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake
Thyme Orange Cranberry Shortbread Cookies
Recipe by: Willow Bird Baking
Yield: two logs of about 15 cookies each
Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons crushed dried thyme
3/8 cup powdered sugar
1 cup (2 sticks) butter, at room temperature
1 1/2 tablespoons finely grated orange zest (about the zest from one orange)
1/4 cup freshly squeezed orange juice
1/2 cup dried cranberries, finely chopped
about 1/2 cup white chocolate chips
Directions:
In a large bowl, whisk together the flour, salt, and dried thyme. In a separate large bowl, cream together the butter, orange zest, and powdered sugar 2-3 minutes or until pale, light, and fluffy. Mix in the orange juice. Beat in the flour mixture and then stir in the cranberries by hand to be sure everything is combined.
Use a sheet of wax paper to roll the dough into a 1 1/2-inch wide log (if you're having trouble, chill the dough for a bit in the fridge before rolling it). Wrap plastic wrap or foil around the logs and freeze them for 20 minutes until firm (you can also double-wrap them and leave them frozen for up to 3 weeks at this point. When you're ready to bake, just use a serrated knife to cut the cookies and bake as usual. It make take a few minutes longer since they'll be baking from frozen, but just keep an eye on them.) While they cookies are freezing, preheat the oven to 350 degrees F and place the rack in the center. Prepare a baking sheet with parchment paper or a silicone baking mat.
Use a serrated knife to slice each log into 1/4-inch slices and place these about 1 inch apart on the prepared baking sheet. Bake until golden, about 8-10 minutes, rotating once halfway through baking. Let the cookies cool for a couple of minutes on the pan before transferring them to a cooling rack to cool completely. In the meantime, melt white chocolate according to package instructions (usually half-power, in small increments, stirring often) and spoon it into a plastic zip-top bag with a tiny corner cut off. Set cookies on wax or parchment paper and squeeze the melted chocolate from the zip-top bag over them in a zig zag design. Let them dry. Store them in an airtight container separated by leaves of parchment or wax paper for up to a week.
To hear about my recent revelations during hard times, get a little inspiration, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake