Cranberry-White Chocolate Shortbread

Cranberry-White Chocolate Shortbread recipe

photo by:kraft

So tasty, especially if you like sweet with lots of butter! I baked in a convection oven at 325 degrees for 15 minutes, which was perfect for being lightly browned.

posted by

a cook

on 12/11/2012

time

prep:

15 min

total:

29 min

servings

total:

4 doz. or 48 servings, 1 cookie each

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a cook

posted:12/26/2008

Great recipe. New concept of shortbread for christmas. Liked them sooo much made extras as gifts. All feedback from recipients has been they were very impressed. Easy to make but made them smaller than recipe suggested. Browned nicely. Have already given the recipe to friends.

a cook

posted:12/24/2008

My husband liked the cookies, but I was disappointed. The cookies were less like cookies and more like teacakes (and I even used less flour as suggested by several of the other "raters"). I LOVE cookies, but these just weren't enough like cookies for me. Also, they didn't brown so they looked undercooked in appearance, even when they were done. Not a bad cookie, just not what I had in mind...

danip727

posted:12/23/2008

I really liked it, I would just add more white chocolate next time and I wonder what this would be like with different variations like Chocolate Chips and Walnuts or something.

FHNC

posted:12/22/2008

loved it!:)

rachee5

posted:12/21/2008

I used semi-sweet chocolate instead of white chocolate which was very yummy with the cranberries. Maybe because I have never made shortbread cookies before but I wasn't expecting the dough to be so dry. I added a little bit of milk and that helped somewhat. I also had to bake them for much longer (22 minutes @ 350). I think it's worth trying it out again since now I know what adjustments to make.

a cook