Cranberry Shortbread Cookies
Yesterday, you may have felt like ol’ Duchess here about Monday. But, today is a new day and these cookies will turn that frown upside down.
Clearly, they are going with the theme of Valentine’s day, since it is only 3 days away. Sometimes it’s just nice to treat yourself to delicious, heart-shaped cookies, regardless of what Hallmark holiday is upon us. I have mixed feelings about the holiday, really. When I was a server in a restaurant for four years, I absolutely dreaded Valentine’s Day. It was one of the busiest days of our year, yet one that we would almost never make good money on. My tip to you, is to lay low for the day or do something more creative than going to a busy restaurant, just to get service and food that isn’t that great.
Other than that, I told Corey (ya know, the bearded guy that shows up on my Instagram every couple of weeks) that I just saw it as a nice reminder to spend some good one on one time together. Especially considering how social we both are, it can be hard to fit in time that doesn’t include a few other friends. Due to some work things on both of our ends, we’ll be celebrating today! Which means I now have to think of something to make for dinner. Yikes! 😉
I do love all of the cute “heart”-shaped things, and I say it that way because clearly it looks nothing like an anatomical heart. So, I’ve made these delicious, little morsels into cute heart shapes and made a cranberry jam of sorts for a pop of sultry color. Combine all that with a chocolate drizzle and I think we have a home run here, folks!
One Year Ago: Double Chocolate Cake Cookies
- 1/2 C. Dried cranberries
- 3/4 C. Boiling/Hot Water
- 1/2 Tbsp. Sugar
- 1/2 tsp. Arrowroot Powder or Corn/potato Starch
For the Cookies
- 1 Tbsp. ground flaxseed
- 2 Tbsp. Hot Water
- 1/2 C. Sugar
- 1/3 C. coconut oil, room temperature
- 1 Tbsp. Unsweetened coconut milk
- 1 tsp. vanilla extract
- 1 1/3 C. Unbleached All–Purpose flour
- Pinch of Salt
- 1/4 C. vegan chocolate Chips
- 1 1/2 Tbsp. very Hot Water
- Pour the boiling water over the dried cranberries and set off to the side for at least 10-15 minutes. Stir together the Ground flaxseed with the 2 tbsp. hot water and let set for five minutes, so that it can gel up and become your flaxseed “egg”.
- In a stand mixer, or with a hand-help mixer, whip together the sugar and coconut oil until thoroughly mixed on a high setting. Then, while beating the mixture, add in the non-dairy milk, flaxseed egg and vanilla extract.
- Sift the flour with the pinch of salt and add it to the sugar mixture, slowly, mixing it at medium speed. The cookie dough will become crumbly. Test the dough by grabbing a handful and squeezing it, to see if it sticks together without being too dry or too wet and sticky.
- Preheat your oven to 400ºF and get a large baking sheet out, lined with a silicone mat or parchment paper. Cover your workspace and a rolling pin with a thin layer of flour, and roll out the cookie dough, using about 1/4 of it at a time.The dough should be roughly 1/4″ thick.
- Using cookie cutters, cut out your cookie shapes and place them on the baking sheet, kneading the leftover dough each time with the new dough and repeating the process. I used smaller cookie cutters and got roughly 30 cookies.
- Bake the cookies for 8-9 minutes, making sure that they are just slightly golden, because they will firm up once cool.
- While they are baking, pour 1/4 C. of the cranberry soaking water into a blender/food processor. Drain the rest and then add the cranberries to the blender. Puree until completely smooth, or just as smooth as you can get it.
- Pour the cranberry mixture into a small pan, that is over medium heat on your stove. Immediately stir in the sugar and arrowroot powder until it is dissolved, and bring to a simmer. Lower the heat to low-medium and stir every minute or so for 3-5 minutes, or until it starts to thicken. Then take the pan off the heat and let it cool.
- Once the cookies are done baking and have cooled on a rack for 5-10 minutes, spread a thin, even layer of the cranberry jam on each one. After you have finished that, whisk together the chocolate chips and hot water in a small bowl until completely smooth. You may need to let it cool down a little before using it.
- I used a spoon to drizzle the chocolate over the cookies, but if you have a way that you like better, go for it! I also like to refrigerate these cookies for an hour or so after making them.
Nutrition Information:Yield: 20Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
And you may have noticed that I got a new toy for my baking! No? Well, I finally got a Silpat and I am totally in love. I can’t wait to use it over and over and over again. It worked wonderfully with these Cranberry Shortbread Cookies.
How do you feel about V-day? Do you have any plans, whether it be with friends or significant others?