These crisp cookies feature dry cranberries and chopped semisweet chocolate and are worthy of becoming your new favourite shortbread treat.
- Prep time 45 minutes
- Total time 1 hour & 45 minutes
In large bowl, using hand mixer on medium-high speed (or stand mixer with paddle attachment), beat together butter, granulated sugar, brown sugar, vanilla and salt until light and fluffy, about 3 minutes; scrape down side of bowl. Reduce speed to low; slowly beat in flour. Beat in chocolate and cherries just until combined.
Divide dough into quarters. Working with one-quarter at a time, place dough on large piece of plastic wrap. Covering tightly with plastic wrap, shape into 5 1/2-inch log about 1 1/2 inches in diameter; twist ends of plastic wrap to seal. Repeat with remaining dough. Refrigerate until firm, about 30 minutes. (Make-ahead: Refrigerate for up to 1 week or overwrap with foil and freeze for up to 1 month. Thaw in refrigerator before proceeding.)
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Working with 1 log at a time, brush with water; roll in turbinado sugar to coat. Slice into scant 1/2-inch thick rounds. Arrange, 1 1/2 inches apart, on prepared pan. Sprinkle with sea salt (if using).
Bake until edges are golden, 15 to 18 minutes. Cool on pan on rack for 5 minutes; transfer to rack to cool completely. Repeat with remaining logs and sugar.
CHANGE IT UP:
CRISPY MILK CHOCOLATE PISTACHIO COOKIES
Substitute semisweet chocolate with milk chocolate. Substitute dried cherries with chopped pistachios.
Makes about 48 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 50 mg
- Sugars 1 g
- Protein 1 g
- Calories 79
- Total fat 4 g
- Potassium 14 mg
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
- Iron 2
- Folate 4
- Vitamin A 4