This recipe can be easily doubled if desired. I will often double it, and then divide the dough into four equal portions and make the different shortbread cookie variations (which you can find elsewhere on this site) for a nice variety for the holidays. —Food52
1 hour 20 minutes
salted butter, softened
pure vanilla extract
1 1/2 cups
all purpose flour
dried cranberries, roughly chopped
toasted pistachios, roughly chopped
white chocolate, melted (for drizzling)
In This Recipe
Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until pale and fluffy – about 5 minutes.
Scrape down the sides of your bowl and add in the vanilla; Beat until combined.
In a small bowl, whisk together all purpose flour, rice flour and salt. Add the dry ingredients (including chopped cranberries and pistachios) to the wet in two additions, beating on medium until combined and the dough begins to pull away from the sides of the bowl.
Scoop the dough out onto a piece of plastic wrap and use your hands to roughly shape it into a log. Wrap it up lengthwise in the wrap, and then gently roll it like a rolling pin until it forms a smooth log of dough. Place it in the refrigerator for an hour. Once chilled, slice into equal ½ inch coins.
Place the cut cookies onto a parchment lined baking sheet, leaving 1 inch in between each cookie and bake at 350F for 12-14 minutes at or until edges are golden. Remove from the oven and allow the shortbreads to cool completely.
Once cooled, drizzle the shortbreads with melted white chocolate (if desired)
Allow the chocolate to set for thirty minutes at room temperature before serving or place the slices in the fridge for a few minutes to speed up the process.