Cranberry Shortbread Cookies
Delicious blend of buttery shortbread, tart cranberries, pecans, and sweet white chocolate, perfect for afternoon tea or holiday trays.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 10 tablespoons unsalted butter, room temperature (about 140 grams)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup powdered sugar (about 60 grams)
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour (about 190 grams)
Add-ins
- 1 cup sweetened dried cranberries (about 150 grams)
- 1/2 cup chopped pecans (about 60 grams)
- 1/2 cup white chocolate chips (about 90 grams)
Instructions
Preparation
- In a stand mixer or using a hand mixer, cream together the room temperature butter and vanilla extract until smooth and fluffy.
- Add powdered sugar and salt to the butter mixture. Mix until combined smoothly.
- Gradually add all-purpose flour and mix well until a dough begins to form.
- Gently fold in sweet dried cranberries, chopped pecans, and white chocolate chips.
- Transfer the dough onto a piece of plastic wrap, shape it into a round log, and wrap it securely.
- Place the wrapped dough in the freezer for about 45 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- After 45 minutes, take the dough out of the freezer. Unwrap and let it sit for 5-10 minutes if too hard to cut.
- Slice the dough into 1/2 inch thick rounds.
- Arrange cookie slices on a baking sheet lined with parchment paper.
- Bake for 10 minutes, rotating the pan halfway through.
- Remove cookies and let them cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- Melt white chocolate and drizzle over the cooled cookies, if desired.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen for longer storage. Customize by substituting cranberries with other dried fruits or nuts.