Orange Cranberry Shortbread

When I make shortbread, I usually prefer to use the method of rolling the dough into logs, chilling them, and then slicing off the cookies. It's a quick and easy way to get uniform rounds.

These flavorful Orange Cranberry Shortbread cookies though called for a different method. You see, I knew the addition of lots of delicious and chewy cranberries would make the dough tough to slice through neatly. So for these, I used a 1-inch scoop and rolled the dough into balls that I gently flattened and chilled for a full hour before baking.

The size of them turned out to be a perfect fit for my macaron boxes. I was able to get six standard sized cupcake papers, each filled with three cookies, tightly packed into a single box. These are so good and the addition of orange zest makes them extra special. These are great to share with friends this holiday season.

Macaron boxes are just the right size for packaging these cookies.

Add a ribbon and tag and you've got a sweet holiday gift.

Here is the recipe:

Orange Scented Shortbread
(makes about 5 dozen)
1 1/2 cups unsalted butter, softened
1 tablespoon vanilla
2 1/2 teaspoons dehydrated orange peel (Note: If you can't find this, you can use 5 teaspoons of finely grated orange zest.)
1/2 teaspoon sea salt
1 1/4 cups sugar
3 1/2 cups flour
1 1/2 cups dried cranberries
1/3 cup sugar, for coating the tops of the cookies before baking

In a small container, combine the orange peel with the vanilla and let this set for about 10 minutes.

Cream together the butter, vanilla/orange mixture, sea salt and sugar until smooth and creamy.  Add the flour and mix just until it starts to combine and the mixture looks crumbly. Add the dried cranberries and continue mixing until the dough comes together.

With a 1-inch scoop, scoop a portion of the dough and then roll it in your hands to form a ball. Use your hands to gently flatten the ball and place it on a parchment or plastic lined baking pan that will fit into your fridge. Repeat until all the dough is used and place the cookies in the fridge to cool for at least 1 hour.

These are ready to go into the fridge to chill.

When you are ready to bake them, preheat your oven to 350-degrees, dip the top of each cookie in the 1/3 cup of granulated sugar and place them on baking sheets, spaced about 2-inches apart.

Bake for about 12 minutes or until the cookies just begin to brown around the edges. The cookies will firm up quite a bit as they cool. Transfer them to a cooling rack to cool completely.

Dark Chocolate Espresso Almond Sea Salt Bark

Dark Chocolate Espresso Almond Sea Salt Bark is simple to make and has a wow factor that's off the chart. I know the title of this treat is extra long but every single component really must be acknowledged because each one is essential in making it taste so good.

The only secret to making it is to use the best ingredients you can buy. My preference is Belgian Callebaut Dark Chocolate, Stumptown Espresso Beans and sea salt and slivered almonds from the bulk bin of my neighborhood grocery store. The bark is also quick to make, taking just about 30 minutes from start to finish and is a great homemade gift for family and friends this holiday season. It is addictive though, so be prepared to share the recipe or get asked to make it on a regular basis.

Here's the recipe:

Dark Chocolate Espresso Almond Sea Salt Bark
1/2 pound dark chocolate, in chip form or roughly chopped
1/2 cup slivered almonds
1/4 cup espresso beans
1/2 teaspoon sea salt

Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast in the oven for about 8 minutes or until browned and fragrant. These go from toasted to burned very quickly so keep an eye on them. Remove them from the oven and set aside.

Put the espresso beans in a plastic bag and lightly crush them with a rolling pin. Set them aside.

Prepare a sheetpan by lining it with a piece of parchment paper. Set it aside.

Measure out 1/3 cup of the chocolate and reserve it for later. Put the remaining chocolate in a double boiler set over low heat. Slowly melt the chocolate keeping and eye on it and stirring occasionally until the mixture is smooth. When the chocolate is completely melted, remove it from the heat and stir in the 1/3 cup of reserved chocolate and keep stirring until it too melts.  This last step might seem strange but it's called "the seeding method" and it's one way to temper the melted chocolate. The tempered chocolate you reserved and add will enhance the crystallization process of the melted chocolate.

After all the chocolate is melted, pour it onto the parchment-lined pan and gently spread it out to 1/4-inch thick using a spatula. Lift and gently tap the pan on the counter to help the chocolate settle into place.

Immediately sprinkle on the toasted slivered almonds, crushed espresso beans and sea salt. Refrigerate the bark uncovered until it completely hardens. Break the bark into rough pieces to serve.