Chocolate Cranberry Shortbread

This is perhaps the EASIEST recipe I have ever come about in baking history. Well, no doubt it's just a shortbread, preparation and labor takes less than 30 minutes. You basically dump every ingredient in, stir and pop it in the oven to bake.

The result? A buttery and delicious shortbread. Originally, this is a Martha Stewart's recipe but I added chocolate chips into it because of my undying love for all things cocoa. All for good measure. Seriously, chocolate should be a food group of it's own, since cocoa is high on antioxidants! :P So this recipe initially was made into heart shapes by Martha and I think it was for Valentine's Day or Mother's Day. One way or another, you can have it in any shape you want, just choose your cookie cutter shapes. I just cut them into rectangles and eat them with cold milk. YUMMY!

Oh and since Father's Day is on the 17th of June, you might want to consider making this for daddy dearest. If the man has fed you, clothed you, protect you, brought you up and love you so much since you were a tiny tot - i think spending a short amount of time in the kitchen making heart shape shortbreads is a small gesture for dad. Too bad, I can't make this for my dad - he's just thousands of miles away right now. But I have other things in planned ;)

Here's the recipe for the Chocolate Cranberry Shortbread:
1 c. unsalted butter, softened
3/4 c. sifted powdered sugar
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
1/2 c. finely shopped dried cranberries
1/2 c. chocolate chips

Method:
1. Preheat oven to 325F degrees.

Literally dump everything in

2. Combine ALL ingredients into a bowl and mix with a wooden spoon. You will have a crumbly but malleable texture that you can bring together into a ball.
3. Grease the cookie pan with some butter and flour.
4. Pour the dough onto the cookie pan and with a roller, roll it evenly such as thus:

I realize that some dough is stuck to my roller, an idea would to be cover the top with a plastic wrap and roll. Then nothing sticks! :)

5. Pop it into the oven and bake for 20-50 minutes (the range is big because some ovens varies in temperature and power).
Whatever it is, just lookout for a pale golden top and you're done. You only cut the cookies AFTER it's baked :)

After it's done, just cut them into rectangles like me or you can use a heartshape cookie cutter and make heart shape shortbreads :)

These shortbreads tastes better and better as the days goes by. It will keep up till 7 days, so keep them in an airtight container.