Newest Video Recipe - Cranberry White Chocolate Shortbreads

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Cranberry White Chocolate Shortbreads have a wonderfully rich and buttery flavor and are bursting with dried cranberries and chunks of white chocolate. While shortbreads can be made in various shapes and sizes, we will follow tradition here and bake them in a round shape and then cut the round into wedges, called "petticoat tails". The name "petticoat tails" refers to the shape of the shortbread wedges which look like the bell-hoop petticoats worn by court ladies in the 12th century.    Shortbread is made with just a few ingredients; mainly butter, sugar, and flour. So try to use a good quality butter, and you can use unsalted or salted. You can add vanilla extract to the batter or even a small amount of almond extract. And while I have added dried cranberries, you could use dried cherries. For the chocolate chips, I used white, but you could also use semi sweet, bittersweet, or milk. Whenever you cut a round of shortbread into wedges, there can be the problem of the tips of the shortbreads breaking off. Dorothy Hartley in her lovely book "Food in England" tells us that "Every cook knows how the pointed ends of cut cakes and biscuits break off - so, after several centuries of broken tips, someone evolved the cure: they cut a circle out of the centre before baking......". If you like you can follow Dorothy Hartley's advice and cut out the center before baking. Or you can think of all those broken tips of shortbread as the cook's treat.  Continue to the Cranberry White Chocolate Shortbreads recipe page..... Let's get baking!! Stephanie Jaworski

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