White Chocolate Cranberry Shortbread Cookies
A buttery, melt in your mouth Christmas cookie loaded with chunks of white chocolate, dried cranberries and pecan pieces.
Equipment
- electric mixer
- Mixing bowl
- cookie sheets
Ingredients
- 2 cups butter softened
- 1 cup superfine sugar
- 3 ½ cups all purpose flour
- ½ cup corn starch
- 1 pkg 6 ounces Baker's white chocolate, chopped
- ¾ cup dried cranberries
- ½ cup chopped pecan pieces
- 3 tablespoons sifted icing sugar
Instructions
- Set oven racks to top and bottom third of oven. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpat baking sheets
- In bowl of electric mixer combine butter and sugar until light and fluffy
- In a small bowl combine flour and cornstarch. Gradually add to butter mixture, beating between each addition to combine
- Add white chocolate chunks, cranberries and pecan pieces and stir (lowest speed) until blended
- Drop by heaping tablespoons onto prepared baking sheets leaving 2" between. Press down slightly.
- Bake for 15 minutes or until edges are lightly brown, turning and switching top to bottom after 8 minutes
- Remove from oven, transfer to cooling racks and dust lightly with icing sugar when completely cool
- Repeat until all the cookie dough is gone
Notes
Store in an airtight container for up to 4 days. These cookies freeze well for up to 2 months.
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https://www.redcottagechronicles.com/recipe/white-chocolate-cranberry-shortbread-cookies/