White Chocolate Cranberry Shortbread

This sweet treat has 5 ingredients.  3 for the cookie and 2 for the  add ins….so really there is no excuse not to whip these up the next time you have the urge.  You know that urge that can only be satisfied with a mouthful of rich, buttery sweetness with a hit of white chocolate and cranberries.  Not only do these look rich and pretty they taste fabulous.

White Chocolate Cranberry Shortbread
White Chocolate Cranberry Shortbread


1 cup butter, room temperature

1/2 cup fruit sugar (berry sugar, instant dissolving sugar)

1 7/8 cups all-purpose flour

1/2 cup white chocolate chips

1/2 cup craisins

Preheat oven to 325F  Line 2 cookie sheets with parchment paper

Beat the butter and superfine sugar together until light and fluffy in colour.  Scrap down sides of mixing bowl.  Add in 1 7/8 cups of all-purpose flour (I know it is an odd amount but that’s what Bonnie Stern’s recipe says!) and mix in.  Add in the white chocolate and craisins and fold in.

Scoop dough onto prepared sheets.  I use a medium size scoop and then flatten the cookies slightly with the heel of my hand.

Bake approximately 15-20 minutes.  It may be difficult to tell when they are done by appearance but they will firm up slightly and go very lightly golden on the edges.  Cookies will firm up as they cool.


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