While I love to cook, I’m really not much of a baker. The rigidity of the recipes runs counter to my more free-form cooking style (I never follow a recipe to the letter). However, at this time of year, I always feel a need to do a batch or two of cookies to contribute to all the holiday baking trays and holiday bake sales that abound. This year I am experimenting with two new recipes, a chocolate crinkle cookie, and a variation on my favourite-to-make shortbread. Instead of lemon, this year I am going with a festive white-chocolate/cranberry version. Why do I like making shortbread? Check out how short the ingredient list is for the basic shortbread—you can mix in anything you like after you have the dough made.
Cranberry White Chocolate Shortbread
You’ll Need
- 2 cups softened butter
- 1 cup sugar
- 4 cups flour
- 1½ cup white chocolate chips
- 1 cup dried cranberries
Prep and Cook
- Preheat oven to 350°F.
- Cream butter and sugar together. Add flour one cup at a time, until fully incorporated.
- Stir in white chocolate chips and cranberries until combined.
- Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10–14 minutes or until lightly browned. Cool completely on wire rack. Makes about 4 dozen. Freezes well.
Good to Know: To avoid the effort of dropping the cookies by the spoonful, you can also press the dough flat into a sheet pan. Prick the dough all over with a fork after you have put it in the pan. Baking time will be increased. Bake until edges are lightly browned, probably 20 to 25 minutes, depending on the oven.
Watch this space for more holiday baking recipes straight from the SavvyMom staff’s kitchens. Enjoy!
Tagged under: bake-off,savvyhq bake off,cranberry white chocolate shortbread,shortbread recipe
Category: baking
