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Cranberry-White Chocolate Shortbread

Cranberry-White Chocolate Shortbread
average rating
average rating (148)
rate/review
prep time
15 min
total time
29 min
makes
4 doz. or 48 servings, 1 cookie each
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kraft
recipe by: kraft

what you need

2 cups (4 sticks) butter, softened
1 cup  sugar
4 cups flour
1 pkg.  (6 squares) BAKER'S White Chocolate, chopped
1-1/2 cups dried cranberries

Make It

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.

Kraft Kitchens Tips

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 6 squares 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.

nutritional information

K:41759v1 :66042

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