Best 4 Cranberry White Chocolate Shortbread Recipes
Indulge in a delightful culinary journey with our exquisite Cranberry White Chocolate Shortbread, a delectable treat that combines the tartness of cranberries with the creamy richness of white chocolate, nestled on a buttery shortbread crust. This recipe collection offers two tempting variations: the classic Cranberry White Chocolate Shortbread and the Cranberry White Chocolate Shortbread Bars. Both versions deliver a burst of flavors and textures that will tantalize your taste buds. The classic shortbread cookies are perfect for individual servings, while the shortbread bars offer a larger, shareable indulgence. Get ready to embark on a baking adventure that will leave you with irresistible treats to enjoy or share with loved ones.
Let's cook with our recipes!
CRANBERRY-WHITE CHOCOLATE SHORTBREAD
Shortbread, so tasty on its own, is even more delicious with add-ins like chopped white chocolate and chewy dried cranberries.
Provided by My Food and Family
Categories Chocolate Recipes
Time 29m
Yield 4 doz. or 48 servings, 1 cookie each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
- Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
- Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 9 g, Protein 1 g
CRANBERRY-WHITE CHOCOLATE SHORTBREAD
I've been making these cookies for a few years now and they have always been a hit! They have a very nice presentation and seem like they are much more difficult to make than they are, not to mention they are very tasty too. They are also very easy to make - I usually substitute a bag of white chocolate chips for the Baker's chocolate to make it even easier.
Provided by robin
Categories Drop Cookies
Time 29m
Yield 48 Cookies
Number Of Ingredients 5
Steps:
- HEAT oven to 350°F Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
- DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
- BAKE 10 to 14 minute or until lightly browned. Cool 5 minute on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 123.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.8, Carbohydrate 12.5, Fiber 0.4, Sugar 4.3, Protein 1.2
WHITE CHOCOLATE CRANBERRY SHORTBREAD
Cranberries combined with the delicate flavour of white chocolate make this shortbread a winner!! It's time to get a head start on the holiday baking and these can be stored in an airtight container or frozen for serving later.
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Using an electric mixer, beat butter with sugar until light and fluffy. Using a wooden spoon, gradually stir inf flour, 3/4 cup of the white chocolate and 1 cup of the cranberries.
- Blend until just combined.
- Drop rounded teaspoonfuls of dough 2 inches apart onto a parchment paper-lined baking sheet. Top each cookie with some of the reserved white chocolate and cranberries.
- Let cool completely.
Nutrition Facts : Calories 284.6, Fat 17.8, SaturatedFat 11.1, Cholesterol 41.7, Sodium 9, Carbohydrate 29.2, Fiber 0.8, Sugar 12.8, Protein 2.8
CRANBERRY CHOCOLATE SHORTBREAD
Shortbread with dried cranberries and white chocolate. Yield of cookies depends on the size of your cookies.
Provided by Calee
Categories Drop Cookies
Time 29m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add flour mix well.
- Stir in chocolate and cranberries.
- Drop by rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
- Bake 10-14 minutes or until lightly browned. Cool 5 minutes on baking sheets.
- Remove to wire rack, cool completely.
Tips:
- For a richer flavor, use high-quality white chocolate that contains at least 30% cocoa butter.
- If you don't have parchment paper, you can use a lightly greased baking sheet.
- To make sure the shortbread is evenly baked, rotate the baking sheet halfway through the baking time.
- Let the shortbread cool completely before cutting it into bars. This will help prevent it from crumbling.
- For a festive touch, you can drizzle the shortbread with melted white chocolate or sprinkle it with chopped cranberries before serving.
Conclusion:
These cranberry white chocolate shortbread cookies are a delicious and easy-to-make treat that are perfect for any occasion. They're buttery, crumbly, and packed with flavor. The combination of cranberries and white chocolate is a classic, and it's sure to please everyone. So next time you're looking for a sweet treat to bake, give these shortbread cookies a try. You won't be disappointed!
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