Cranberry-White Chocolate Shortbread
photo by RScheerer
- Ready In:
- HEAT oven to 350°F Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
- DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
- BAKE 10 to 14 minute or until lightly browned. Cool 5 minute on baking sheets. Remove to wire racks; cool completely.
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Wonderful!!! Just finished making these as a last-minute addition to our Christmas table, and I think these will be a permanent addition to my "must-bake" list of Christmas goodies. I made these exactly as stated, using 200g (7oz?) of chopped white chocolate and a 170g (6oz) bag of sweetened dried cranberries. These are such delightfully flavoured cookies - I made some as drop style cookies and the rest as a more traditional style round. YUM! Thank you so much for posting!
Love these cookies! I, too, used the white chocolate morsels and these were quick to put together. I was a little unsure because the batter is so dry, but they molded fairly easily. The end result is a delicious shortbread that is perfect for the holidays. I'll be making these every year. Thanks so much for sharing this recipe.