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Chunky White Chocolate-Cranberry Shortbread
24 Review(s)
1 Hr
Prep : 20 Min Cook: 40 Min
White chocolate - check. Cranberries - check. Shortbread - check. You've got yourself a cookie recipe for a Christmas classic - perfect for cookie exchanges and festive gift-giving.
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48 Servings
Original recipe yields 48 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 cups butter, softened
2
1 cup superfine sugar
3
3-1/2 cups flour
4
1/2 cup corn starch
5
1 pkg. (170 g) Baker's White Chocolate, chopped
6
1/2 cup dried cranberries
7
3 Tbsp. sifted icing sugar
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Beat butter and superfine sugar in large bowl with mixer on high speed until light and fluffy. Mix flour and corn starch. Gradually add to butter mixture, beating well after each addition. Stir in chocolate and cranberries. Step 3
Drop by heaping tablespoonfuls, 1 inch apart, onto baking sheets. Step 4
Bake 20 to 25 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely. Sprinkle with icing sugar. Nutrition
Calories
150
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 6 g
30 %
Cholesterol 20 mg
Sodium 55 mg
2 %
Carbohydrate 17 g
Fibre 0 g
Sugars 8 g
Protein 1 g
Vitamin A
6 %
Vitamin C
0 %
Calcium
0 %
Iron
4 %
Servings
48 servings, 1 cookie (30 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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