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Cranberry-White Chocolate Shortbread

Prep Time:

15 min

Total Time:

29 min

Makes:

4 doz. or 48 servings, 1 cookie each

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.

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Rated

by octgrl on 10/24/2009
" I have these cookies about 50 times over the years. Each time I get raves about them, and dozens of requests for the recipe. From the original, with white choc and cranberries, to choc chips and candied cherries, I've added toffee chips, nuts, cinnamon chips, any compination seems to work great. Can't wait to try the new raspberry choc chips I saw at the store. Haven't tried the blueberries, HUM, next batch. this is a big hit with anyone I've given or served them to. super easy to make, and makes an easy 5 dozen when you need a ton of cookies fast This recipe was a keeper"