Chocolate Cranberry Shortbread

Recipe Below

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This pair of buddies are basically like my little elves. They are magical little creatures who bring so much more enchantment to Christmas. Their joy and enthusiasm in the creating and giving makes me love Christmas more and more every year. Truth is, every person needs to have a child in their holiday preparations.

Think about it...

 The very first Christmas came to us in the form of a child. It really is all about children, and must be shared and celebrated in every which possible way with them.


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Since we were all decked out in our adorable aprons, they actually wanted to take pictures together. This doesn't voluntarily happen often.

Jimmy wanted to whisk the flour and sugar, and Colton wanted to Ninja pulse the cranberries.

Chocolate Cranberry Shortbread

1/2 cup fresh frozen cranberries, chopped
2 1/2 cups flour
1/2 cup sugar
1 teaspoon almond extract
1 cup cold butter
1 cup miniature chocolate chips
Splash of milk
1 cup chocolate chips for melting
1 additional tablespoon butter

1. Preheat oven to 325f degrees 

2. In a large bowl, combine flour and sugar. Using a pastry blender (or Ninja Pulse) cut in the butter until the mixture resembles fine crumbs. Stir in almond extract, chopped cranberries and miniature chocolate chips. Knead mixture until it forms a smooth ball; if too powdery, add a splash or two of milk. 

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds

4. Bake in preheated oven for 10-12 minutes. Cool for 1 minute on cookie sheet. Transfer to wire rack and let cool. 

5. In a small saucepan, melt butter on low. Add chocolate chips and stir until melted. Dip half of each cookie into chocolate, allowing excess to drip off. Place cookies on wax paper until set. Makes about 60, providing you don't share too much of the dough with the boys.