Dec 2009 Update: So very sorry to all my readers! A friend pointed out a typo in this recipe in the amount of flour used. The correct amount is 2 1/4 cups of flour!
Cranberry White Chocolate Shortbread Cookies
Adapted from Ocean Spray
Makes 5 dozen cookies.
- 1 1/4 c. butter, softened
- 1 c. confectioner’s sugar
- 2 1/4 c. flour
- 1 c. dried cranberries
- 1 c. white chocolate chips
Preheat oven to 325 F and prepare a baking sheet with a sheet of parchment paper.
Cream together butter and confectioner’s sugar, until light and fluffy.
Gradually add flour, beating until combined. Dough will be a bit crumbly looking.
Stir in cranberries and white chocolate chips.
Gather dough into small balls, using a 1/8 measuring scoop for guidance. Roll dough together.
Put dough onto baking sheet and press down slightly.
Bake for 14 minutes (less if you pressed the cookies fairly flat). Let sit on the cookie sheet for a minute or two before moving to a wire rack to cool, as cookies will be very soft.
Enjoy with a cup of tea or an afternoon coffee. 🙂
10 thoughts on “Cranberry White Chocolate Shortbread Cookies”
I made these this past weekend. The email responses from the 3 lucky friends who received a cookie tin full of them were – OMG OMG OMG! BTW you could sell these….
These are incredible absolutely delish – the cookie tin is gone now – when can you refill with these please!
These are FAB U LOUS!!! Make more!!!!
Thanks so much for posting this recipe – not a single change made. Doubled the recipe, used a 2TBSP cookie scoop (size 40), fast, easy, and melt in your mouth.
I’m so happy you and your friends enjoyed them! Thanks so much for taking the time to leave a comment, it made my day. 🙂
i’m making these today – i chose this recipe from all the white chocolate and cranberry biscuit recipes available becos the basic recipe (flour, confecitoner’s sugar and butter) is the one used to make a greek christmas shortbread – we usually add blanched almonds, so i’m delighted that i can use the same recipe to make quite a different cookie altogether
Hi there. First I want to say that I LOOOOOOVE this recipe. Made them for the first time no changes and was told I could sell them by a friend and their husband who gobbled up the whole tin that night.
But I wish to ask you – I have now made them 3 more times and I find the dough so crumbly that it is hard to use my s TBSP scoop like I did the first time. Even scooping and then “heating” and forming with hand is not the easiest either.
I soften my butter in the micro to “pokeable” temp. Cream it on high with the icing sugar and incorporate the flour slowly in thirds on LOW for my hand mix beater.
Should I use less flour, a little more butter? I really want to continue to use this recipe b/c it’s so easy so any help would be appreciate on perhaps what I have done wrong.
Note: I have made SKOR bits w/ dark chocolate, dark choc. covered blueberries, mango piecies with chopped salted cashew and dried cherry with salted chopped pistachios.
Thanks for the recipe and any hints you can provide. Heather
First off, I’m so glad you and your friends enjoyed this recipe. I’ll have to give it a shot with some of your other mix-ins. The dried cherry and pistachio sounds especially wonderful!
When I made this, the dough was very crumbly for me, but did come together when making the cookies (unlike thumbprint cookies, which always tend to plague me). When I looked into it, it was suggested that there wasn’t enough butter (or egg, or other liquid, depending on the recipe). Next time you make it, doublecheck your butter measurements. If it’s right, then maybe reserve the last 1/4 c. flour in case it’s not necessary. I’d just bake a single cookie to make sure that omitting the extra flour doesn’t mess with the finished product. You can also decrease the amount of cranberry and chocolate chips a bit.
I want to send these in a care package and was wondering how long these would keep. Judging from the responses i dont anticipate them hanging around after the tin is opened but just wanted to be sure. Thx
I think they’d easily keep for a week.
These cookies are simply hands down the best. Have been making them for a few years now and they never let me down. Per other comments YES it’s been noted and commented on that they are good enough to sell. I change up the white choc/cran mix for other things sometimes – SKOR bits, peanut britter, caramel chip its, pb chips, mini choc chips, pistachios, dried mango and macadamia nut. They are soft, melt in your mouth. Use a 2 TBSP cookie scoop for great presentation, uniformity and ease (plus that scoop makes great meatballs!). THANK YOU!!!
Thank you for the lovely comment – this made my night!