Cranberry White Chocolate Shortbread Cookies

BEAT softened butter with sugar. Then stir in flour. Stir in dried cranberries and white chocolate chips. 2. DROP rounded tablespoonfuls on ungreased cookie sheet. 3. BAKE at 350°F for 10-14 minutes or until lightly browned. Cool 5 minutes and then remove from cookie sheet. Cool completely on wire racks.

Category: Recipes
Total Time: 1 hr

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DIRECTIONS. 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 …

Rating: 5/5(6)
Total Time: 29 mins
Category: Drop Cookies
Calories: 123 per serving
1. 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.
2. DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
3. 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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White Chocolate Cranberry Shortbread Cookies have fresh chopped cranberries for a beautiful red speckled appearance with a buttery crisp texture and are dipped …

Rating: 4.8/5(6)
Servings: 1
Cuisine: American
Total Time: 3 hrs 40 mins
1. Cream together the butter and confectioners sugar. Add the vanilla and almond extract and beat at medium speed until light and fluffy, scraping down the sides of the bowl as needed.
2. Add the flour and salt and mix on low until the ingredients are just combined. Fold in the chopped cranberries.
3. Cut two pieces of waxed paper and divide the dough evenly in half. Shape each portion into a log that is approximately 7" long and 2.5" in diameter. Wrap each log tightly in waxed paper. Place the dough in the fridge to chill for at least 2 hours, but up to 2 days. *
4. When ready to bake, preheat the oven to 350 degrees and prepare 2 cookie sheets with parchment paper. Slice the dough into 1/3" slices and place at least an inch apart on the cookie sheets. Bake at 350 for 11-13 minutes or until the cookies are firm and have a slight golden brown hue at the edges.

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Melt 3/4 cup chopped white chocolate along with 3 to 4 teaspoons vegetable shortening in a microwave safe bowl on 50% power for 30 seconds and then 15 seconds at a time after that until it’s melted. Be sure to mix with a spoon after each interval. Dip cooled shortbread cookies halfway in the white chocolate and place on a parchment paper

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Fold in the cranberries and white chocolate. Mix just enough to evenly combine. Use your hands to form the dough into a ball. On a floured surface roll the dough to ¼ inch thick. Use a 2 ½ inch round cutter to cut out cookies and place on prepared pans. **Chill the dough for about 30 minutes before baking.**.

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Cranberry & White Chocolate Shortbread Cookies. 1. In the bowl of stand mixer beat the butter, sugar, and vanilla with the paddle attachment until smooth. 2. Stir in the flour until the dough comes together. 3. Divide the dough into three equal parts and create three 9 …

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STEP 3. Cut. Remove from oven and immediately cut the shortbread into strips using a pizza cutter. Let cool. STEP 4. Garnish. While the cookies are cooling, melt the chocolate. Once cooled, drizzle each Shortbread cookie stick with melted white chocolate and add sparkly white sanding sugar for a garnish if desired.

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Made a few changes based on previous reviews: reduced white sugar to 1/3 c., used Ghirardelli white chocolate bar chopped up, reduced white chocolate to 1/2 c., reduced cranberries to 3/4 c. and added 1/2 c. chopped macadamia nuts.

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Transfer the completed cookies to the fridge to let the chocolate chill completely. These cookies will last in an airtight container for up to 4 weeks and do not need to stay refrigerated. Desserts Jillian Rae Cooks December 5, 2020 cookies , shortbread , sable , cranberry , chocolate , white chocolate , gift , Holiday , Christmas , winter

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Cranberry Shortbread Cookies are light and buttery just like traditional shortbread with a hint of tartness from bits of cranberry. In other words, they are delicious! I’ve added white chocolate chips for a decadent Cookie Recipe that is perfect for any dessert tray.

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These White Chocolate Cranberry Shortbread Cookies are the absolute butteriest and most delicious cookie ever! Studded with white chocolate chips and tart chunks of cranberry, they’re sure to be a hit at any gathering! This recipe was originally published in December 2019 – I’ve since updated the photos and added additional blog content.

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Instructions. In a stand mixer with the paddle attachment, or with a hand mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract. Add in the salt and then add in the flour in a few batches at a time until full combined. Fold in the cranberries and white chocolate chips.

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For that, I use the same basic shortbread recipe then substitute 75g of plain chocolate chips and 75g of dark chocolate chips. I always use Callebaut chocolate chips. I absolutely love the cranberry and white chocolate combination and you name it, I have used it in other bakes where I can.

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The specks of red and white in these Cranberry White Chocolate Shortbread Cookies bring joy and merriment to every holiday celebration. So buttery, tart, and sweet, these Christmas cookies are perfect for parties, cookie exchanges, and Santa! A Christmas cookie that’s merry and bright.

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Preheat oven to 300°F (150°C). Grease and line a 9” x 13” (3 L) baking pan with parchment paper overlapping two sides for easy removal. Combine flour, corn starch and salt in a large mixing bowl.; Beat butter icing sugar and vanilla until creamy. Stir in flour mixture, cranberries and chocolate chips.

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Preheat oven to 325 degrees F. Cream together butter and sugar. Mix in the flour in small additions at a time until well combined. Stir in cranberries and white chocolate. . Roll dough into 1-inch balls and place on an ungreased cookie sheet. Flatten dough balls sing the bottom of a glass dipped in sugar.

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How do you make white chocolate cookies?


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar, divided
  • 1 cup dried cranberries, chopped
  • 3/4 cup macadamia nuts, chopped
  • 1 egg
  • 1 tbsp. vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 3/4 cup white chocolate chips
  • 1 1/2 tsp. baking soda

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