Find The Recipe:
Cranberry White Chocolate Shortbread
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1 teaspoon vanilla extract
- Pinch of salt
Calories (per serving):
Cooking Steps:
- Cream Butter and Sugar:
- In a bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add Vanilla Extract:
- Incorporate vanilla extract into the butter-sugar mixture and mix well.
- Combine Dry Ingredients:
- In a separate bowl, whisk together all-purpose flour and a pinch of salt.
- Gradually Add Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Fold in Cranberries and White Chocolate:
- Gently fold in dried cranberries and white chocolate chips, distributing them evenly throughout the dough.
- Shape the Dough:
- Form the dough into a log shape or press it into a square or rectangular shape, depending on your preference.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 1-2 hours or until firm.
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Slice and Bake:
- Slice the chilled dough into rounds or squares and place them on a parchment-lined baking sheet. Bake until the edges are golden brown.
- Cool:
- Allow the Cranberry White Chocolate Shortbread to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- Serve these delightful shortbread cookies and relish the delightful combination of buttery richness, tart cranberries, and sweet white chocolate. Perfect for festive gatherings or as a delightful gift.
*Recipe on video and text may differ from each other!
How to cook Cranberry White Chocolate Shortbread:
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