Dried Cranberry Shortbread with White Chocolate

Ingredients

Yield:

Makes about 1 1/2 dozen 1 3/4-inch rounds

• Dried Cranberry Shortbread with White Chocolate

  • 1 cup unsalted butter, room temperature
  • 3/4 cup sifted confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped dried cranberries
  • 1/2 cup white chocolate chunks or chips

Preparation

Difficulty:

Easy

Total Time:

30 Minutes

 

1. Cookie Method

   1. Heat oven to 325 degrees
   2. Combine butter, confectioners' sugar, vanilla, flour, and salt in a large mixing bowl.
   3. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries and white chocolate.
   4. Using a cutter of your choice, cut cookies and place on a baking pan.
   5. Bake until just beginning to turn golden, about 15-20 minutes.
   6. Run knife around edges, remove shortbread.
   7. Cookies will keep for 5 days at room temperature in an airtight container.