Cranberry & White Chocolate Shortbread Cookies

Cranberry & White Chocolate Shortbread Cookies
karenskitchenstories.com

Makes 36 cookies

½ C unsalted butter

¼ C sugar

1 tsp vanilla

About 1 ¼ C all purpose flour

1/8 to ¼ tsp salt

¼ C cranberry sauce (or raspberry, blackberry, or any other jam, not jelly)

2 ounces of white chocolate, chopped

1.     In the bowl of stand mixer beat the butter, sugar, and vanilla with the paddle attachment until smooth.
2.     Stir in the flour until the dough comes together
3.     Divide the dough into three equal parts and create three 9 -inch logs
4.     Place the logs on a parchment lined baking sheet
5.     Press the logs with your finger to make indentations every inch
6.     Spoon about a ¼ tsp of jam into the indentations
7.     Bake at 350 degrees F for 12 to 15 minutes, until lightly browned at the edges
8.     Cool on the pan on a rack
9.     Place the chopped chocolate in a plastic bag and melt in hot water
10. Dry the outside of the bag
11. Squeeze the melted chocolate toward one of the bag’s corners and tie the bag above the chocolate.
12. Cut a corner of the bag and pipe the melted chocolate across the ropes from side to side.
13. Chill until the chocolate is firm.
14. Cut the ropes diagonally into 12 pieces.