Monday, December 9, 2019

Strawberry and White Chocolate Shortbread

I love rich, fancy, complex Christmas cookies just as much as the next person. But I also love a really simple, but equally delicious and satisfying, Christmas cookie. This cookie fits into the latter category. Super easy to whip up and bake, but beautiful on a plate, this is a lovely cookie with a contrast of tart dried strawberries and sweet white chocolate.

This cookie dough requires refrigeration before you slice and bake. You could certainly work to make these more perfectly round, but I sort of like shortbread in little square-ish shapes. Do what you like. But make them, in any case. They will be a big hit at any Christmas gathering, or just at your table with your morning coffee!

Strawberry and White Chocolate Shortbread

1 cup butter, softened
1/2 cup + 2 Tbsp. powdered sugar
1 tsp. vanilla extract
1/2 tsp. salt
2 cups flour
3/4 cup dried strawberries, finely chopped
2/3 cup white chocolate chips

Cream butter, sugar, vanilla and salt until smooth. With the mixer on low speed, gradually add flour. Mix until combined.

Stir in finely chopped dried strawberries and white chocolate.

Transfer the dough to a piece of parchment paper and roll into 2 inch diameter log. Gently press with your hands, and wrap tightly in parchment paper and refrigerate the log for 2 hours to firm.

Unwrap the log and using serrated knife cut into 1/3 inch thick slices. If the dough crumbles too much leave it at room temperature 5-8 mins then slice. If the slices lose their shape press back together with your fingers and place them onto a parchment-lined baking sheet with one inch of space between.

Bake at 325 for 15-20 minutes until the edges are lightly golden. Cool on baking sheets for 5 mins then transfer to a rack to cool completely.

Recipe Source: OMGChocolate Desserts

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