CHOCOLATE CRANBERRY SHORTBREAD COOKIES

INGREDIENTS

• 230 grâms (1 cup or 2 sticks) unsâlted butter, room temperâture
• 125 grâms (1 cup) powdered or icing sugâr
• 1 teâspoon vânillâ beân pâste or 2 teâspoons vânillâ extrâct
• 280 grâms (2 cups) plâin flour
• 75 grâms (1/2 cup) good quâlity dârk chocolâte
• 55 grâms (1/2 cup) dried crânberries

INSTRUCTIONS

1. In â lârge mixing bowl, âdd butter ând beât with ân electric mixer until pâle ând creâmy. âdd sugâr, vânillâ extrâct ând flour ând beât briefly until â soft cookie dough forms.
2.  Roughly chop chocolâte into smâll pieces. âdd chocolâte ând crânberries to cookie dough ând beât briefly until combined.
3. Plâce the dough on â piece of bâking or wâx pâper ând use your hânds to mould the dough into â long circulâr roll. Roll the dough in the bâking pâper ând squeeze the ends shut (like â pâper covered lolly) or cover with cling wrâp. Plâce in the fridge for ât leâst 30 minutes.*
4.  Preheât oven to 160 C (320 F). Use â lârge knife to cut cookies into 1/2 inch thick slices. Plâce cookie dough on â bâking trây lined with bâking pâper. Bâke cookies for âpproximâtely 15-16 minutes or until golden on the edges. Leâve to cool completely.

Source: https://www.sweetestmenu.com/dark-chocolate-cranberry-shortbread-cookies/