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Desserts

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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What You Need

2
cups  (4 sticks) butter, softened
1
cup  sugar
4
cups  flour
1-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), 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 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.
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