Tuesday, December 7, 2010

Cranberry White Chocolate Shortbread Cookies

Buttery shortbread, decadent white chocolate and a burst of cranberry flavor has made this cookie an annual favorite! (Several years ago I found this recipe from ShannonM on the LM message board.) I'm not sure where the recipe originally came from, but I want to share it with you here! I did make some minor adjustments. They're so easy!


2 cups (4 sticks) unsalted butter, softened
1 cup sugar
3 cups all purpose flour
1 cup whole wheat white flour
1 pkg (8oz) Premium White Baking Chocolate, chopped (I use Ghiradelli)
1 1/2 cups dried cranberries

  1. Preheat oven to 350
  2. Beat butter and sugar until light and fluffy. Add flour, mix well.
  3. Stir in chopped chocolate and cranberries.
  4. Use small Pampered Chef cookie scoop to drop dough, 2 inches apart, on an ungreased cookie sheet. Flatten each slightly.
  5. Bake 11 min or until lightly browned. Note that the bottom will show the light browning, the top will stay white. 
  6. Cool 5 minutes on baking sheets. Remove to wire racks to cool completely.

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