Shortbread is a classic Christmas favourite for many, me included. And this variety with dried cranberries and a drizzle of white chocolate gives them a bit of an extra festive touch. Make This Cranberry & White Chocolate Shortbread and you won't be disappointed.
In a medium bowl, whisk together the flour with the salt.
In a large mixing bowl, mix the butter on high speed for about a minute. Sift in the sugar and continue to beat until light and fluffy, about 2-3 minutes. Add the flour and mix until just incorporated. Fold in the dried cranberries.
Divide the dough into two portions. Form each one into a ball and then slightly flatten it with your hands. Wrap each disk and put it in the fridge for about 1/2 hour to chill.
Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
On a lightly floured surface roll out the dough to about 1/2 inch thick. Using a 3 inch circle cutter, cut out as many as you can from each disk. Dough can be re rolled and cut again.
Place cookies on the baking tray and bake for about 12 - 15 minutes. Remove from oven and place on a wire rack to cool completely.
Place the chocolate in a double boiler set over simmering water. Stir until it melts. Put the chocolate in a piping bag with a very small nozzle attached. Drizzle over the cookies. Top with extra dried cranberries if desired.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Bake time is per batch.Serving size is approximately.
Nutrition Facts
Cranberry & White Chocolate Shortbread
Amount Per Serving (1 cookie)
Calories 99Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 48mg2%
Potassium 18mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 158IU3%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.