Saturday, December 4, 2010

White Chocolate and Cranberry Shortbread Cookies

and the holiday baking continues... and this one was a hit as well. We had a hard time keeping our hands out of the cookie jar!

I love shortbread. Because it requires very few ingredients. Because it is easy to make and bake. And I'm lazy. I ought to be called the Lazy Gourmet!


3/4 lb butter (3 sticks)
1 cup of confectioners sugar
3 1/2 cups of flour
1 cup of white chocolate morsels
1 cup of dried cranberries

In a large mixing bowl (preferably of a large mixer like KitchenAid) beat butter and sugar until creamy. Slowly add the flour, one cup at a time until well blended. Fold in cranberries and chocolate. (See, wasn't that easy?!)

Roll into a log and slice, or cut into shapes using a small cookie cutter. (I also love shortbread because it doesn't spread like sugar cookies do and you can place them close to each other.)

Place on a cookie sheet lined with a Silpat, parchment or wax paper.

Bake at 325 degrees for 20 minutes-  until the edges are a nice light golden brown. Let cool on a cooling rack for a few minutes before serving.

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