Shortbread, so tasty on its own, is even more delicious with add-ins like chopped white chocolate and chewy dried cranberries.
What You Need
Original recipe yields 48 servings
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
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Let's 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.
Looking for something to serve at a tea? This recipe serves 48, so you can freeze the leftovers for another special occasion.
Prepare as directed, using BAKER'S Semi-Sweet Baking Chocolate.
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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
4 doz. or 48 servings, 1 cookie each
* 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.