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Photo for - White Chocolate Cranberry Shortbread

White Chocolate Cranberry Shortbread

Cranberries combined with the delicate flavour of white chocolate and shortbread make this recipe a winner.

  • Yields: 24 cookies
  • Preparation: 29 minutes

Ingredients

  • 2 cups (500mL) GAY LEA - Unsalted Butter, softened
  • 1 cup (250mL) granulated sugar
  • 4 cups (1L) all purpose flour
  • 1 cup (250mL) white chocolate, chopped & divided (6 oz)
  • 1 1/2 cups (375mL) dried cranberries, divided

Instructions

  1. Preheat oven to 350F (180C).
  2. 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.
  3. 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.
  4. Bake 10 to 14 minutes or until cookies are light golden brown. Cool completely and serve.
  • Credit: Becky Haslett of Burlington, ON - Winner of Gay Lea's 2008 Shortbread Traditions Contest
Photo of - White Chocolate Cranberry Shortbread

Ingredients

  • 2 cups (500mL) GAY LEA - Unsalted Butter, softened
  • 1 cup (250mL) granulated sugar
  • 4 cups (1L) all purpose flour
  • 1 cup (250mL) white chocolate, chopped & divided (6 oz)
  • 1 1/2 cups (375mL) dried cranberries, divided