White Chocolate Cranberry Shortbread

Shortbread

Cranberries combined with the delicate flavour of white chocolate and shortbread make this recipe a winner.

  • Total Preparation Time: 29 minutes

Yield 24 cookies

Rating: 4 Stars

Ingredients

2 cups500 mLGAY LEA - Unsalted Butter, softened
1 cup250 mLGranulated Sugar
4 cups1000 mLAll Purpose Flour
1 cup170 gWhite Chocolate, chopped and divided (6 oz)
1 1/2 cups375 mLDried Cranberries, divided
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Instructions:

  1. Preheat oven to 350F (180C).
  2. Using an electronic mixer, beat butter with sugar until light and fluffy. Using a wooden spoon, gradually stir in flour, 3/4 cup (5 oz) of white chocolate and 1 cup (250 mL) of dried cranberries. Blend until just combined.
  3. Drop rounded tablespoons of dough 2" (5 cm) apart onto a parchment paper-lined cookie sheet. Top each cookie with some of the reserved white chocolate and cranberries.
  4. Bake 10 to 14 minutes or until cookies are light golden brown. Cool completely and serve.
Credit: Becky Haslett of Burlington, ON - Winner of Gay Lea's 2008 Shortbread Traditions Contest
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Ingredients

2 cups500 mLGAY LEA - Unsalted Butter, softened
1 cup250 mLGranulated Sugar
4 cups1000 mLAll Purpose Flour
1 cup170 gWhite Chocolate, chopped and divided (6 oz)
1 1/2 cups375 mLDried Cranberries, divided
Add to Shopping List

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