Cranberry Thyme Shortbread Cookies
Crisp and buttery, rich shortbread cookies flavored with earthy thyme and sweet cranberries for a festive but easy treat.
Ingredients
- 3 sticks salted butter, softened
- 1 cup sugar
- 2 tsp vanilla extract
- 2 tbsp fresh thyme leaves
- ¾ cup dried cranberries
- 3 ½ cup all-purpose flour
- ¼ tsp salt
- 6 oz. white chocolate
- ½ tbsp coconut oil
Instructions
- Preheat the oven to 350° F.
- In a medium bowl, or in an electric mixer, combine the room temperature butter, sugar, and vanilla, until smooth. Mix in the fresh thyme leaves and cranberries.Stir in the flour and salt, a heaping spoonful at a time, until all the flour has been incorporated.
- Dust the dough with flour, form into a disk, wrap with plastic wrap, and chill in the refrigerator for 15 minutes,
- On a floured surface, roll the dough to 1/2 inch thickness. Using cookie cutters or just a knife, cut the dough into cookies of any shape you'd like (I usually do diamonds).Transfer the cookies to a baking sheet and bake for 25 minutes, until set and lightly browned on the bottom.
- In a microwave safe bowl, microwave the white chocolate in 20 second increments, mixing in-between, until melted. If the chocolate isn't melting nicely, stir in the coconut oil, until smooth and glossy.Drizzle the cookies with the white chocolate.
- Allow the chocolate to harden, about 15 minutes. Serve and enjoy.