Cranberry-White Chocolate Shortbread

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prep time

15 min

total time

29 min

Makes about 4 dozen cookies or 48 servings, 1 cookie each.

photo by:

kraft

recipe by: kraft

what you need

2 cups 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

PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.

STIR in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.

BAKE 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.

kraft kitchens tips

Storage Know-How

Store in airtight container at room temperature up to 1 week.

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 for up to 1 month. Thaw cookies at room temperature before serving.