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Cranberry-White Chocolate Shortbread

Cranberry-White Chocolate Shortbread recipe
photo by:kraft
I've made this recipe 4 times already and it's been a hit with cherry craisins and blueberry crasins.
posted by
jcutie
on 12/26/2013
time
prep:
15 min
total:
29 min
servings
total:
4 doz. or 48 servings, 1 cookie each
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posted:
12/27/2008
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.
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.
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...
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.
posted:
12/22/2008
loved it!:)
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.
posted:
12/21/2008
Extremly dry and crumbly. Would not make these again!
posted:
12/16/2008
Great taste and easy to make I enjoyed the different flavor to add to my Xmas tray of cookies.
posted:
12/13/2008
the most compact burst of yum! great flavors mixed into one salty, sweet cookie
posted:
12/11/2008
This is a holiday favorite. I have given this recipe to many after making it the first time.
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