Cranberry White Chocolate Shortbread Cookies
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!
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Makes: cookies
Equipment
- baking sheet
- oxo cutting board
- hand mixer
Ingredients
- 1 cup salted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup dried cranberries, finely chopped
- 6 ounces white chocolate bar, chopped
Instructions
- Using an electric mixer on medium speed, beat butter, powdered sugar, and vanilla extract in a large bowl until it just becomes light and fluffy, about 1 minute.
- Add flour, cranberry, and white chocolate. On low speed, beat until the dough just starts to come together, about 3 minutes.
- Turn dough out onto a lightly floured surface and press together to form a log. Divide the dough in half and form each piece of dough into a 7-inch log. Wrap in parchment paper and chill for at least 2 hours, up to 3 days.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Slice each log into ¼ to ¾-inch slices and evenly space on the baking sheets. You should have about 40 cookies.
- Bake until the bottom edges of the cookies just start to brown, 14-16 minutes.
- Allow cookies to cool and serve!
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Nutrition
Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg