How do you improve on the classic Christmas shortbread cookie? Add cranberries and chopped white chocolate, of course!
What do I need ?
2 cups butter, softened
1 cup sugar
4 cups flour
1 pkg. (170 g) Baker's White Chocolate, chopped
1-1/2 cups dried cranberries
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How do I make it ?
Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.
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.
Kraft Kitchen Tips!
Store in airtight container at room temperature up to 1 week.
After cookies are completely cooled, wrap in plastic wrap and place in airtight container or resealable freezer-weight plastic bag. Cookies can be frozen for up to 1 month. Thaw cookies at room temperature before serving.