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Cranberry-White Chocolate Shortbread Cookies; For me, shortbread is elegant comfort food. Furthermore, a festive cookie made with almond flour, butter, Allulose, vanilla extract, cranberries, and white chocolate. Moreover, it’s amazingly tasty on its own, this shortbread cookie is even more delicious with add-ins like chopped white chocolate and chewy dried cranberries.

Cranberry-White Chocolate Shortbread Cookies

Shortbread is a type of cookie with a high butter content. Furthermore, the term “short” refers to the crumbly texture from the large quantity of butter. Moreover, butter was a luxury item and so shortbread was enjoyed only on special occasions and, of course, by the nobles and royals. In addition, the traditional recipe is one part sugar, two parts butter, and three parts flour. 

What is the Perfect Blend Flour?

The Perfect Blend Flour has organic sweet brown rice flour, organic tapioca starch, organic, brown rice flour, organic arrowroot powder, organic sorghum flour, and xanthan gum.

• Gluten-Free Certified – Cup for Cup Perfect Flour
• USDA Organic Certified
• Soy Free, Nut Free, Wheat Free, Dairy Free
• Non-GMO Project Verified
• Made in a Dedicated Allergen-Free Facility

Origin of Shortbread

The origin of shortbread began around the 12th century when it was originally made from any leftover dough from bread making was dried out and hardened into “biscuit bread”. Not to mention, a type of rusk: the word “biscuit means “twice-cooked”. Moreover, gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.

Shortbread has been attributed to Mary Queen of Scots, who in the mid-16th century was said to be very fond of Petticoat Tails, a thin, crisp, buttery shortbread originally flavored with caraway seeds. Shortbread originated in Scotland.

The first printed recipe in 1736, from a Scotswoman named Mrs. McLintock. Shortbread resulted from medieval biscuit bread which was a twice-baked roll dusted with sugar and spices and hardened into a hard, sweetened biscuit called a rusk. In addition, they were baked with candied citrus peels and garnished with caraway comfits. As a matter of fact, Comfits is a late medieval recipe based on spices, dried fruits, or nuts, coated with sugar candy. (i.e. fennel, caraway, coriander, and diced ginger).

Cranberry-White Chocolate Shortbread Cookie

INGREDIENTS

• 2 cups (4 sticks) butter, softened
• 1 cup Allulose, brown sweetener
• 1/2 cup Alloluse, granulated sweetener
• 3-1/2 cups Almond flour
• 1/2 cup The Perfect Blend Flour
• 1-1/2 pkg (4 oz. each) Lily’s White Chocolate Chips
• 1 cup macadamia nuts, chopped
• 1-1/2 cups orange-flavored dried cranberries

DIRECTIONS

Preheat oven to 350º degrees F. Prep the baking sheets with parchment paper or a silicone mats.

1. In a large bowl, beat butter and Allulose with a mixer or by hand until light and fluffy. 
2. Add flours mix well until well incorporated.
3. Stir in chocolate chips, nuts, and cranberries.
4. Drop a rounded tablespoon of dough, 2 inches apart, onto prepared baking sheets. flatten slightly.
5. Bake 10 – 14 minutes or until lightly browned.
6. Cool 5 minutes. on baking sheets. Remove to wire racks; cool completely.

NOTE

After the cookies are completely cooled, wrap them in a plastic wrap and place them in an airtight container or resealable freezer-weight plastic bag. However, cookies can be frozen for up to 1 month. Thaw at room temperature before serving.

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