About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Cranberry Chutney | Main | Baked Brie with Spicy Cranberries »

Cranberry Shortbread

By Palma

Cranberry%20Shortbread%204.jpg

My regular shortbread is always a hit hit at the holidays, so I decided to try some with dried cranberries.

1 pound butter, softened
3 c. flour
1 c. Rice flour (found in Asian section of market)
1 c. sugar
1 t. vanilla
7 oz. dried cranberries
4 oz. white chocolate chips or white baking pieces or white "Candy Melts"

Beat butter in bowl of electric mixture. Add sugar, and beat until fluffy. Mix regular flour with rice flour, and add, half at a time. Add vanilla and beat. Stir in dried cranberries.

Press dough evenly into a jelly roll pan. Using a fork, make "lines" across top, going both directions. Prick dough with fork, every 2 inches.

Cranberry%20Shortbread%201.jpg

Bake at 325 for 20 minutes, or until edges start to get slightly golden.

Cranberry%20Shortbread%202.jpg

Let cool in pan for 10 minutes, then cut into squares while pan is still warm. Cool completely, then drizzle with melted white chocolate.

A great afternoon snack with a glass of prosecco and cranberry juice!


Cranberry%20Shortbread%203.jpg

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Comments (3)

Deborah:

Thanks for this recipe, Palma. I need something to take to the store for the staff for Black Friday. This is perfect.

This is so pretty, it would be just lovely with those colors and all that drizzly icing on the top on my buffet for Christmas Eve. Thanks...great choice!

Mindy Smith:

Palma, my Scottish grandmother always had a tin of shortbread in her kitchen but they never had cranberries in them!! (Her recipe also called for rice flour ) :)

I'll definitely try your recipe!!

Grazie bella,

Mindy

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This page contains a single entry from the blog posted on November 16, 2011 5:00 AM.

The previous post in this blog was Cranberry Chutney.

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