I don’t know about you, but I am so relieved that the elections are over. Politics are always a stressful topic to bring up, but election time seems to be getting worse and worse. I just got so heartsick by all the comments I was reading on Facebook- it really saddened me to see people I care about being so hateful and spouting mean, bigatrous comments left and right. The more we argue and blindly regurgitate what we have been told, the less likely we are to actually make any progress. Peace begins with you.
“When we have inner peace, we can be at peace with those around us. When our community is in a state of peace, it can share that peace with neighboring communities and so on. When we feel love and kindness towards others, it not only makes others feel loved and cared for, but it helps us to develop inner happiness and peace.”
~His Holiness the Dalai Lama
I think everyone needs to make some cookies specifically to give to our friends, neighbors, people we hardly take the time to say hello to. Let’s remember to be caring and thoughtful. These cookies would be good. Sweet without being overpowering, a perfect sandy texture, and the perfect combination of orange and cranberry harmonically sharing cookie space with thyme and white chocolate. You could call these post-election healing cookies. 🙂
Cranberry Orange Thyme Shortbread Cookies
by The Gingered Whisk
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: dessert cranberry orange thyme cookie
Ingredients (30 cookies)
2 cups flour
1/4 tsp salt
2 1/2 tsp dried thyme, crushed
1/4 cup + 2 TBSP powdered sugar
2 sticks butter, room temperature
1 1/2 TBSP orange zest (about 1 medium orange)
1/4 cup freshly squeezed orange juice (about 1 medium orange)
1/2 cup dried cranberries, finely chopped
1/2 cup white chocolate chips
In a large bow, whisk together the flour, salt and thyme.
In a second large bowl, cream together the butter, orange zest, and powered sugar until the mixture is pale and fluffy.
Mix in the orange juice.
Beat in the flour mixture until just combined, and then stir in the cranberries.
Using a sheet of waxed paper, roll the dough into a two logs about 1 1/2″ wide.
Wrap them in plastic wrap and freeze for about 20 minutes, just until firm.
Preheat the oven to 350F.
Use a serrated knife to cut the logs into even slices (you should get about 16 cookies per log).
Place the cookies on a parchment-paper lined cookie sheet and bake for 8-10 minutes, rotating halfway though baking.
Allow the cookies to cool for a few minutes on the pan, and then transfer to a wire rack to cool completely.
Place the white chocolate chips into a microwave safe bowl and heat for 1 minute.
Stir, stir, stir, stir those chips until you have a smooth white chocolate.
Pour the melted white chocolate into a ziplock bag and seal.
Cut a small tip of one of the corners off the bag and drizzle the white chocolate over the cookies.
Allow the chocolate to dry, and enjoy!
(Store in a sealed container between pieces of waxed paper).
Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.