Cranberry-White Chocolate Shortbread
1 Picture
Ingredients
- 2 cups (4 sticks) butter, softened
- 1 cup sugar
- 4 cups flour
- 1 pkg. (6 squares) BAKER'S White Chocolate, chopped
- 1-1/2 cups dried cranberries
Details
Servings 48
Adapted from kraftfoods.com
Preparation
Step 1
HEAT oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
BAKE 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
*Kraft Kitchens Tips*
Size-Wise:
Looking for something to serve at a tea? This recipe serves 48, so you can freeze the leftovers for another special occasion.
Substitute:
Prepare as directed, using 6 squares BAKER'S Semi-Sweet Baking Chocolate.Storage
Know-How:
After cookies are completely cooled, wrap in plastic wrap and place in airtight container or resealable freezer-weight plastic bag. Cookies can be frozen up to 1 month. Thaw at room temperature before serving.
Nutrition Information Per Serving:
150 calories, 9g total fat, 4.5g saturated fat, 20mg cholesterol, 60mg sodium, 17g carbohydrate, 0g dietary fiber, 9g sugars, 1g protein, 4%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 2%DV iron
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