Baking is a wonderful Christmas tradition. I remember my grandmother’s fruit cakes, made every year with care and pride – one dark, one light – and a multitude of delicious cookies!
Today, many of us bake for family and friends, a cookie exchange, or just for fun. It’s a special part of the holiday season.
These recipes below combine two of my favourite things: shortbread and chocolate! There are milk chocolate, dark chocolate and white chocolate versions – whatever you like best (or try all 3!)
WHITE CHOCOLATE SHORTBREAD WITH CRANBERRIES
Makes 4 dozen
Ingredients:
2 cups butter, softened
1 cup sugar
4 cups flour
1 pkg. (6 squares) white chocolate, chopped
1-1/2 cups dried cranberries
PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.
STIR in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
BAKE 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.
CHOCOLATE CHIP SHORTBREAD WITH WALNUTS
Makes 2 dozen
Ingredients:
1-3/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter
1/2 cup white sugar
3/4 cup semi-sweet chocolate chips
1/2 cups chopped walnuts
PREHEAT oven to 300°F.
SIFT together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
ROLL or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.
DARK CHOCOLATE SHORTBREAD WITH FLEUR DE SEL
Makes 18 to 36
Ingredients:
1 cup (2 sticks) butter, room temperature
1/2 cup powdered sugar
1-1/2 cups flour
1/2 cup cornstarch
1/4 teaspoon fleur de sel
1/2 cup dark chocolate, cut into small pieces
CREAM the butter and sugar.
MIX in the flour, cornstarch and fleur de sel.
MIX the dry ingredients into the wet ingredients followed by the chocolate.
SHAPE the cookies as you like and place them on a parchment lined baking sheet with an inch of space between them.
PLACE the baking sheet in the fridge and chill for at least 30 minutes.
BAKE in a preheated 350°F oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools.)
NOTE: Most shortbread is fine at room temperature in an airtight container for a week. It can also be frozen for up to a month.
Are you ready to put on an apron and get started?! Have fun and remember… baking is a labour of love. The best part is sharing the results.
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