Scruptious Shortbread
White Chocolate Cranberry Shortbread
Cranberries combined with the delicate flavour of white chocolate and shortbread makes this shortbread a winner.
Preparation Time:
15 Minutes
Ingredients:
| 2 cups | Gay Lea unsalted butter, softened | 500 mL |
| 1 cup | granulated sugar | 250 mL |
| 4 cups | all-purpose flour | 1000 mL |
| 1 cup | white chocolate, chopped, divided (6 oz) | 170 g |
| 1-1/2 cups | dried cranberries, divided | 375 mL |
Instructions:
Preheat oven to 350F (180C).
Using an electronic mixer, beat butter with sugar until light and fluffy. Using a wooden spoon, gradually stir in flour, 3/4 cup (5 oz) of white chocolate and 1 cup (250 mL) of dried cranberries. Blend until just combined.
Drop rounded tablespoons of dough 2" (5 cm) apart onto a parchment paper-lined cookie sheet. Top each cookie with some of the reserved white chocolate and cranberries.
Bake 10 to 14 minutes or until cookies are light golden brown. Cool completely and serve.
Yield 24 cookies.
Credit: Becky Haslett of Burlington, ON- Winner of Gay Lea's 2008 Shortbread Traditions Contest