Thursday, September 15, 2011

Cranberry Shortbread with White Chocolate Drizzle

Well it's kind of fallish out there, and fall reminds me of baking.

This was inspired by something called Cranberry Bark. Starbucks makes it at Christmas. So don't wait for Christmas. Try this now.

• 1/2 cup unsalted butter, softened

• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips
• 1/4 cup chopped dried cranberries


Preheat the oven to 375 degrees F.

With an electric mixer, beat the butter, sugar vanilla until light and fluffy. Add the flour and salt. Beat until just combined. .

Divide the dough until two pieces. Press them evenly into 2- 8 inch round cake pans. Then add the cranberries Bake for 11-12 minutes—until golden around the edges.

With a small sharp knife, score the shortbread into 8 wedges per pan.

Allow to cool in the pans another 10 minutes. .

In the bottom of a double boiler bring water to a simmer. In the top of a double boiler slowly melt the white chocolate chips.

When the chocolate is completely melted, stir, the chocolate should look glossy. Drizzle the chocolate over the shortbreads and let them cool.

Then flip out of the pans the gently separate in to wedges

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