Directions
Preheat the oven to 350°F. Line a 9x13” pan with parchment paper.
Cream butter and sugar in a large bowl with an electric mixer. Mix in Vanilla Moroni Flavor Paste, Orange Flavor Paste, salt, and then cornstarch. Slowly mix in flour until combined, then stir in candied orange peel cubes and dried cranberries.
Press dough into a thin layer in the prepared pan. Bake for 18-25 minutes for soft-baked shortbread.
Cool completely before slicing into squares of your desired size (to replicate pictured cookies, cut into 2” squares).
Melt chocolate in 30 second intervals in the microwave, then 15 second intervals, stirring after each one until chocolate is completely melted.
Dip shortbread cookies halfway into the melted chocolate of your choice. Drizzle with more chocolate if desired, and enjoy!**
Recipe Note:
*Chocolates: More or less chocolate may be needed, depending on how much cookie is dipped, if drizzle is used, and desired chocolate preference.
**Storage instructions: Store shortbread cookies in an airtight container for up to 4 days, or freeze for up to 3 months.
Want to see more of Hannah's innovative confectionery recipes? Check her out on Instagram @onesweeetmama, or visit her blog for more scrumptious recipes, scientific candy facts and more!
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