fbpx

Cranberry & White Chocolate Shortbread

Yummy & festive!

Ingredients:

  • 2 cups butter, softened
  • 1 cup sugar
  • 4 cups flour
  • 1 pkg. (170 g) Baker’s White Chocolate, chopped
  • 1-1/2 cups dried cranberries

Directions:

  • PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.
  • STIR in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
  • BAKE 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.

Store in airtight container at room temperature up to 1 week, or after cookies are completely cooled, wrap in plastic wrap and place in airtight container or re-sealable freezer-weight plastic bag. Cookies can be frozen for up to 1 month. Thaw cookies at room temperature before serving.

Total time: 30 minutes.

Makes about 48 cookies.

Recipe compliments of Kraft Canada: http://www.kraftcanada.com/en/recipes/cranberry-white-chocolate-shortbread-86952.aspx