Dessert

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

Add to My Recipe Box

Send/Share

Add to Shopping List

Rate Recipe

photo by:

kraft

add your photo

What You Need

2 cups butter, softened

1 cup superfine sugar

3-1/2 cups flour

1/2 cup cornstarch

1 pkg. (170 g) 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.

rate recipes, or edit your ratings of others’ dishes and more. sign up

Back to recipe

rating

I left out the cranberries, but they were still delicious!
posted by a cook | on 12/27/2012

rating

Great hit with everyone. I would make them again for sure. Just watch the cooking time, 15 to 18 min. is fine.
posted by Nanny5 | on 11/21/2012

rating

Definitely they have the baking time wrong because I baked them as they suggested and while the taste was delicious, the cookies were crisp and not melt in your mouth as shortbread always are and the white chocolate was hard and the cranberries were dried out. I should have tested them before the bake time was up but they didn't look overdone and when they came out, they looked like the picture. I had to throw them all out.
posted by hkent7 | on 12/27/2011

rating

These are fabulous. They won't last long and I will make them again. I would add a bit more cranberries next time though. And 15 - 17 minutes is plenty of time to cook them.
posted by lfayette | on 12/14/2011

rating

I made these cookies and they are awesome. I took them to a luncheon today. They are all gone. I have to make more.
posted by a cook | on 12/13/2011

rating

Really good cookies. My husband enjoyed them alot. They are going in my cookie tins for friends this year. Liked that they were drop cookies
posted by edwards99 | on 12/12/2011

rating

As mentioned by the previous person, 15-17 mins is enough time for these cookies. Next time I might soak my cranberries in warm water to plump them out. I also couldn't find white chocolate, so I put in white chocolate chips. Very very Yummmy cookies. Will definitely make these again!
posted by feistyfemme29 | on 12/11/2011

rating

The cookies were very delicious but I feel the baking time should have been 15-17 minutes as I took them out long before the 20 minute mark.
posted by a cook | on 12/8/2011