Rating: 5 stars 4.7
36 Ratings
  • 5 star values: 29
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

These buttery shortbread cookies contain white chocolate and dried cranberries.

Recipe Summary

additional:
29 mins
total:
29 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.

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  • Stir in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.

  • Bake 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.

Size It Up

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

Storage Know-How

Store in airtight container at room temperature up to 1 week.

Nutrition Facts

153 calories; protein 1.4g; carbohydrates 17.2g; fat 8.9g; cholesterol 21.6mg; sodium 58.5mg. Full Nutrition
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