Chunky White Chocolate-Cranberry Shortbread

average rating

rate/review

prep time

20 min

total time

1 hr

makes

48 servings, 1 cookie (30 g) each

photo by:

kraft

recipe by: kraft

What You Need

2 cups butter, softened

1 cup superfine sugar

3-1/2 cups flour

1/2 cup cornstarch

1 pkg. (6 squares) Baker's White Chocolate, chopped

1/2 cup dried cranberries

3 Tbsp. sifted icing sugar

Make It

HEAT oven to 350°F.

BEAT butter and superfine sugar in large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition. Stir in chocolate and cranberries.

DROP by heaping tablespoonfuls, 1 inch apart, onto baking sheets.

BAKE 20 to 25 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely. Sprinkle with icing sugar.

kraft kitchens tips

Variation

For a change of pace, try our Chunky TOBLERONE Shortbread or Chunky Chocolate Orange Shortbread.

Serving Suggestion

A hot cup of brewed Maxwell House Coffee pairs well with this rich and delicious cookie.

Food Facts

Superfine sugar, also known as fruit powdered sugar or instant dissolving sugar, is a quick-dissolving, finely granulated sugar. If you cannot find superfine sugar, you can make your own by processing granulated sugar in a food processor or coffee bean grinder until finely ground.