Description
These slice-and-bake chocolate orange cranberry cookies combine my favorite winter flavors along with a wonderful shortbread dough.
Ingredients
- 1 cup Unsalted Butter, At Room Temperature
- ¾ cups Powdered Sugar
- 2 Egg Yolks, At Room Temperature
- 1 teaspoon Vanilla Extract
- 2 Oranges, Washed And Zested
- ½ cups Dried Cranberries
- ½ cups Semi-Sweet Chocolate Chips
- 2 cups All-purpose Flour
- ⅛ teaspoons Salt
- 1 teaspoon Cornstarch
Preparation
In the bowl of a stand mixer with paddle attachment beat butter for 2 minutes until fluffy. Add powdered sugar and beat until smooth. Beat in egg yolks one by one and beat until incorporated. Add orange zest, cranberries and chocolate chips.
In a bowl combine flour, salt and cornstarch. Add flour mixture to the bowl of the stand mixer and beat on low until flour is absorbed.
Transfer dough to a lightly floured working surface, form it into a ball and divide in half. Roll each part into a 1 inch thick log. (If dough appears too sticky and you can’t work with it, refrigerate for 30 minutes and then roll into logs.) Wrap each log with a sheet of plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350 F (177 C). Line two baking sheets with parchment paper.
Take cookie dough out of the fridge. Using a sharp knife, slice logs into cookies about ⅓ inch thick. Transfer cookies to baking sheets, leaving at least 1 inch between them.
Bake cookies for 12-14 minutes, until edges are set and start to turn golden. Remove from oven. Transfer cookies to a cooling rack to cool to room temperature.
Recipe adapted from SmittenKitchen who adapted loosely from Dorie Greenspan.
