Description
Indulge in the delightful combination of buttery shortbread, tart cranberries, and sweet white chocolate with these Cranberry Shortbread Cookies. Perfect for holiday gatherings or a cozy night in.
Ingredients
Scale
Cranberry Shortbread Cookies:
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup dried cranberries (chopped)
- ½ cup white chocolate chips or chunks (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
- Add Flavor: Mix in the vanilla extract.
- Combine Dry Ingredients: Gradually add the flour and salt, mixing just until combined.
- Add Mix-Ins: Fold in the chopped dried cranberries and white chocolate chips if using.
- Shape and Chill: Divide the dough in half and shape each portion into a log. Refrigerate for at least 1 hour.
- Prepare for Baking: Preheat the oven and line a baking sheet with parchment paper.
- Bake: Slice the chilled dough, place on the baking sheet, and bake until edges are golden.
- Cool and Enjoy: Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- These cookies freeze well, both before and after baking.
- For an extra festive touch, drizzle with melted white chocolate once cooled.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
