Christmas Cranberry White Chocolate Shortbread Recipe

Christmas Cranberry White Chocolate Shortbread Recipe

Christmas Cranberry White Chocolate Shortbread Recipe
I'm making this today for all my neighbors-- they beg for them every year! NOTE!!: Do NOT brown these cookies AT ALL!! Just barely brown on the bottom is plenty, they firm up more after removing from oven. Way too crunchy if browned, picture is incorrect. Delicious.

Ingredients of Christmas Cranberry White Chocolate Shortbread Recipe
2 cups (4 sticks) butter, softened
1 cup sugar
4 cups flour
1 pkg. (6 squares) BAKER'S White Chocolate, chopped
1-1/2 cups dried cranberries

Preparation of Christmas Cranberry White Chocolate Shortbread Recipe
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 2.chocolate and cranberries.
2.DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
BAKE 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

Size-Wise
Looking for something to serve at a tea? This recipe serves 48, so you can freeze the leftovers for another special occasion.

Substitute
Prepare as directed, using 6 squares BAKER'S Semi-Sweet Baking Chocolate.

Storage Know-How
After cookies are completely cooled, wrap in plastic wrap and place in airtight container or resealable freezer-weight plastic bag. Cookies can be frozen up to 1 month. Thaw at room temperature before serving.

Christmas Cranberry White Chocolate Shortbread Recipe
Prep Time: 15 min Total Time: 29 min Makes: 4 doz. or 48 servings, 1 cookie each