Cranberry and white chocolate shortbread
Indulge in the delightful flavor combination of tangy cranberries and creamy white chocolate with this buttery shortbread recipe. Perfect for holiday treats or everyday snacks, these easy-to-make cookies melt in your mouth and are sure to impress!
Cook time 20 min
Prep time 30 min
Ingredients:
1 cup butter1 cup powdered sugar
1 tsp vanilla extract
2.50 cups all-purpose white wheat flour
1/2 cup dried cranberries
1/2 cup white chocolate
Indulge in the delightful combination of tart cranberries and sweet white chocolate with this Cranberry and White Chocolate Shortbread recipe. These cookies are perfect for holiday parties, cozy afternoons, or as a delightful homemade gift. Made with simple, wholesome ingredients, these shortbread cookies offer a melt-in-your-mouth texture that's hard to resist.
Instructions:
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
Mix in the vanilla extract until well combined.
Gradually add the all-purpose white wheat flour, mixing on low speed at first to avoid a flour cloud. Once the flour is partially incorporated, you can increase the speed to medium until a soft dough forms.
Gently fold in the dried cranberries and chopped white chocolate using a spatula or wooden spoon until they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and shape it into a log approximately 2 inches in diameter. Wrap the log securely with plastic wrap and refrigerate for at least 1 hour, or until firm. If you're short on time, you can freeze the dough for about 30 minutes.
Once the dough is firm, remove it from the refrigerator and cut it into 1/4-inch thick slices using a sharp knife. Place the slices onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers should remain slightly pale to ensure a tender shortbread texture.
Allow the shortbread cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Cranberry and White Chocolate Shortbread with a cup of tea or coffee. Store any leftovers in an airtight container at room temperature for up to a week.
Tips:
- Ensure the butter is at room temperature before you begin for easier mixing.
- To avoid overmixing, add flour gradually and mix until just combined to keep the cookies tender.
- Chop the dried cranberries and white chocolate into smaller pieces for more even distribution throughout the dough.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Use parchment paper or a silicone baking mat to prevent the cookies from sticking to the baking sheet.
- For an extra festive touch, drizzle melted white chocolate over the cooled cookies.
Enjoy your freshly baked Cranberry and White Chocolate Shortbread with a cup of tea or coffee. These cookies are not only delicious but also beautifully festive, making them ideal for any occasion. Store them in an airtight container to keep them fresh, and don't be surprised if they disappear quickly!
Nutrition per serving
18 ServingsCalories 240kcal
Protein 2.57g
Carbohydrates 30g
Fiber 0.75g
Sugar 16g
Fat 12g
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