Recipes

Cranberry & White Chocolate Shortbread

Cranberry & White Chocolate Shortbread is a bar rather than a cookie. This shortbread has a rich buttery flavour and the delicious dried cranberries and chunks of white chocolate give them a festive look for the holiday season!

I have a special place in my heart for white chocolate! It’s my absolute favourite type of chocolate. I remember being the only kid in my house who asked for a white chocolate Easter bunny. It’s sooooo good!

This quick and easy shortbread is crisp and buttery and it’s amazing with a hot cup of cocoa or your favourite specialty coffee drink. I’m a fan of Tim Hortons coffee, so when I tried Tim Hortons Hot Chocolate I was not disappointed. It has a rich and creamy sweet taste that will warm you up this holiday season.

Cranberry & White Chocolate Shortbread is also great for holiday gift-giving.

How to Make Cranberry & White Chocolate Shortbread

  • Preheat oven to 300 degrees F. Grease and line a 9″ x 13″ baking pan with parchment paper overlapping two sides.
  • Combine flour, corn starch, and salt in a large mixing bowl.
  • Beat butter, icing sugar, and vanilla until creamy. Stir in flour mixture, cranberries and white chocolate. Pat evenly into prepared pan. Prick with a fork and score with a serrated knife into rectangle shapes.
  • Bake in preheated oven for 40 to 50 minutes or until deep golden around the edges.
  • Using parchment paper, lift out of pan. While the shortbread is still warm, cut through the score marks with a serrated knife to separate into bars. Cool completely.

To add a little more texture, you can sprinkle the top with decorating sugar (coarse sugar) or finely ground pistachio nuts. I drizzled on melted white chocolate ~ because you can never have enough WHITE CHOCOLATE!

You bet ~ they are as crispy and delicious as they look!

Happy baking!

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Cranberry & White Chocolate Shortbread

Cranberry & White Chocolate Shortbread has a rich buttery flavour and the delicious dried cranberries and chunks of white chocolate give them a festive look for the holiday season!

Prep Time15 mins
Cook Time50 mins
Course: Dessert
Keyword: Cranberry White Chocolate Shortbread
Author: Linda Krenz

Ingredients

  • 1 3/4 cups flour
  • 1/2 cup corn starch
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 3/4 cup icing sugar
  • 1 tsp vanilla
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup white chocolate, chopped

Instructions

  • Preheat oven to 300 degrees F. Grease and line a 9" x 13" baking pan with parchment paper overlapping two sides.
  • Combine flour, corn starch, and salt in a large mixing bowl.
  • Beat butter, icing sugar, and vanilla until creamy. Stir in flour mixture, cranberries and white chocolate. Pat evenly into prepared pan. Prick with a fork and score with a serrated knife into rectangle shapes.
  • Bake in preheated oven for 40 to 50 minutes or until deep golden around the edges.
  • Using parchment paper, lift out of pan. While the shortbread is still warm, cut through the score marks with a serrated knife to separate into bars. Cool completely.

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