Comida Kraft
Recipe Box

Cranberry-White Chocolate Shortbread

Prep Time
15
min.
Total Time
29
min.
Servings

4 doz. or 48 servings, 1 cookie each

Shortbread, so tasty on its own, is even more delicious with add-ins like chopped white chocolate and chewy dried cranberries.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Size Wise

Looking for something to serve at a tea? This recipe serves 48, so you can freeze the leftovers for another special occasion.

Substitute

Prepare as directed, using BAKER'S Semi-Sweet Baking Chocolate.

Storage Know-How

After cookies are completely cooled, wrap in plastic wrap and place in airtight container or resealable freezer-weight plastic bag. Cookies can be frozen up to 1 month. Thaw at room temperature before serving.

Servings

  • 4 doz. or 48 servings, 1 cookie each

Nutritional Information

Serving Size 4 doz. or 48 servings, 1 cookie each
AMOUNT PER SERVING
Calories 150
Total fat 9g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 60mg
Carbohydrate 17g
Dietary fiber 0g
Sugars 9g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have these cookies about 50 times over the years. 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
Date published: 2005-12-03
Rated 5 out of 5 by from I've made these cookies a few times already and everyone loves them including my children! I've made these cookies a few times already and everyone loves them including my children! I just sent them to school for care packages they were making up for community groups and they were calling me asking for the recipe! I do use craisins instead of the cranberries. The one part I don't like about the recipe is having to chop up the white chocolate but I just saw the suggestion someone made about using white chocolate chips and I think I will try that next time!
Date published: 2005-12-09
Rated 5 out of 5 by from I have been making these cookies for years, since they were first printed in the 2002 (? 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.
Date published: 2008-12-27
Rated 5 out of 5 by from Regarding a previous comment: I've been told by several more accomplished bakers than myself that... Regarding a previous comment: I've been told by several more accomplished bakers than myself that you always use all purpose flour in a recipe, unless self rising flour is specified. I was looking for a recipe to make for my mother in law, who is not a big chocolate fan, so this looks perfect! Thanks to the cook who said she used white chocolate chips and it turned out fine, since I have two bags of them in my pantry to use up! Merry Christmas!
Date published: 2005-12-18
Rated 5 out of 5 by from I made this for a cookie exchange because I wanted something different. I made this for a cookie exchange because I wanted something different. This was perfect! It's super-easy and not too sweet. I used white chocolate chips instead of bars to save some time. I made a second batch using semi-sweet chocolate chips and Heath toffee bits instead of cranberries...it gave it a slightly different texture but still tasted great (my husband preferred this version, actually)!
Date published: 2006-12-17
Rated 2 out of 5 by from My husband liked the cookies, but I was disappointed. 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...
Date published: 2008-12-24
Rated 3 out of 5 by from I used semi-sweet chocolate instead of white chocolate which was very yummy with the cranberries. 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.
Date published: 2008-12-22
Rated 5 out of 5 by from This recipe is awesome! This recipe is awesome!! I made this for a cookie exchange, and got rave revues. It's also one of the easiest cookies I've ever made. It does make closer to 5 dozen, so it's a good one if you need a lot of cookies for an event. I did find that it took closer to14 to 15 minutes to bake, and the bottoms of the cookies come out nice and golden. I know this cookie will become a family favorite!
Date published: 2005-12-04
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