Cranberry-White Chocolate Shortbread

These cookies are the bomb. I have been making them for about 3-4 years now. I always look forward to Christmas so I can make them and eat a lot of them! Everyone I share them with loves them too.

I'm making this today for all my neighbors-- they beg for them every year! NOTE!!: Do NOT brown these cookies AT ALL!! Just barely brown on the bottom is plenty, they firm up more after removing from oven. Way too crunchy if browned, picture is incorrect. Delicious!!

Every time I make these cookies, people are raving about them. They are rich & buttery, but a nice change from the more common flavors. I use the white chocolate chips to make things a little easier, and soak the craisins in warm water to make them even moister before I use them.

I have these cookies about 50 times over the years. Each time I get raves about them, and dozens of requests for the recipe. From the original, with white choc and cranberries, to choc chips and candied cherries, I've added toffee chips, nuts, cinnamon chips, any compination seems to work great. Can't wait to try the new raspberry choc chips I saw at the store. Haven't tried the blueberries, HUM, next batch. this is a big hit with anyone I've given or served them to. super easy to make, and makes an easy 5 dozen when you need a ton of cookies fast This recipe was a keeper

Big hit at parties! Add in blueberries for a patriotic flair or just to add more fruity flavor!

Melt in your mouth good!! Recipe was requested by all who tried them.

My new favorite cookie!!:)

This cookie is fabulous. It is fast, easy, and very good. I used white chocolate chips to make it even easier. I have made it several times in just the few short weeks of finding it. I have also given out the recipe.

These cookies are great. I've made them several times & am going to make them again today. Reading some remarks I think some people expect them to be chocolate chip cookies which they are not. They are a shortbread cookie which should be on the dryer side & I like the combination of the white chocoate & cranberry. They are exactly what they're meant to be & we love them.

I have been making these cookies for years, since they were first printed in the 2002 (???) holiday issue. They have been requested every year since. A few things I have learned: the butter should be at room temp, but don't melt it or it will run out of the cookie while it's baking. You've got to add the flour a cup at a time and really put some elbow grease into it. Dumping it all in at once will really make the dough crumbly. The white chocolate is easiest to cut with a large chef's knife. Keep the dough refrigerated while baking batches. I usually cook it the full 14 min (sometimes a minute longer) and it never really browns up like picture, so don't expect that. These cookies are really good if you like shortbread (which is supposed to be mild tasting and on the drier side). I've never altered it one bit.