Chocolate Chip and Cranberry Shortbread Cookies

Ingredients

• 150 g unsalted butter (11 tbsp (1 stick + 3 tbsp))
• 75 g icing sugar (confectioner's sugar - about ⅔ cup (measured by spoon and level method))
• Generous pinch of salt
• 100 g dried cranberries (chopped, ½ cup)
• 100 g chopped chocolate (or chocolate chips. You can use any type of chocolate you prefer (dark or milk chocolate))
• ½ tsp pumpkin spice (or a combination of cinnamon, nutmeg, allspice)
• Zest of 1 lemon (a generous 1/2 tsp)
• 1 tsp vanilla extract
• 150 g AP flour (about 1 ¼ cup (spoon and leveled))
• 50 g cornstarch (about 5 tbsp)

Steps

1. 1

   Place the butter, salt and confectioner's sugar in a bowl, and beat until the mix is creamy and fluffy.

2. 2

   Add the spices, lemon zest, dried cranberries, chocolate, and vanilla, and mix well.

3. 3

   Sift the AP flour and cornstarch together into a separate bowl. Add the sifted dry ingredients into the butter-sugar mix in two batches, mixing gently with a wooden spoon or spatula after each addition. Following the second addition, mix until a soft dough is formed.

4. 4

   Refrigerate the dough for about 15 - 30 minutes.

5. 5

   Preheat the oven to 350°F / 180°C while the dough is chilling, and line a baking tray with parchment paper.

6. 6

   Roll the chilled dough into 1 inch balls and place them on the lined tray with about 2 inches of space between each. Press down gently on each with a fork. You should end up with about 28 cookies.

7. 7

   Bake in the oven for about 15 minutes or until the cookies turn a light golden color (the bottom will be a golden color).

8. 8

   Remove from the oven and let them cool down for a few minutes and transfer to a wire rack to cool down completely. Then store them in an airtight container.