Why make this recipe
Cranberry White Chocolate Shortbread is a delightful treat that perfectly combines the rich flavor of white chocolate with the tartness of cranberries. It is easy to make and has a lovely melt-in-your-mouth texture. Whether you’re preparing for a festive gathering, a holiday party, or just a sweet snack at home, this shortbread is sure to please everyone. Plus, the simple ingredients and straightforward steps make it accessible for even beginner bakers.
How to make Cranberry White Chocolate Shortbread
Ingredients:
- 1 cup unsalted butter (softened)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup dried cranberries (Craisins)
- 3/4 cup melted white chocolate chips
- White sanding sugar (for garnish, optional)
Directions:
- Line a 15×10-inch baking sheet with parchment paper. Set aside. Preheat the oven to 350 degrees.
- In a large mixing bowl, beat the softened butter with powdered sugar and vanilla extract until creamy.
- Add in the flour and blend until combined.
- Fold in the dried cranberries gently to avoid breaking them.
- Drop the dough into the center of the baking sheet. Using the heels of your hand, press the dough into a large rectangle. Aim for a thickness of about 1/4 inch. You want a rectangle size of around 12×10 inches.
- Bake for 20-25 minutes, until the edges begin to lightly brown.
- Remove from the oven and immediately cut into strips using a pizza cutter.
- Once cooled, drizzle the melted white chocolate on top and add sparkly white sanding sugar for a lovely garnish. Enjoy!
How to serve Cranberry White Chocolate Shortbread
These shortbread pieces can be served plain or with a dusting of powdered sugar on top for extra sweetness. They are great for coffee or tea time and can be arranged on a pretty platter for a special occasion. You can also place them in a jar and give them as gifts.
How to store Cranberry White Chocolate Shortbread
To keep your Cranberry White Chocolate Shortbread fresh, store it in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze the shortbread. Just wrap each piece individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.
Tips to make Cranberry White Chocolate Shortbread
- Make sure your butter is at room temperature for easy mixing.
- Do not overwork the dough; mix just until combined for a tender shortbread.
- Feel free to adjust the amount of cranberries based on your taste preference.
- Let the white chocolate drizzle set completely before serving for a neat presentation.
Variation
You can switch up the dried cranberries for other dried fruits like apricots or cherries, or use a combination of different nuts and chocolates. This flexibility allows you to customize the recipe to suit your taste.
FAQs
Can I use salted butter instead of unsalted?
Yes, but you might want to reduce the added sugar slightly to balance out the saltiness.
Can I make these shortbread ahead of time?
Absolutely! You can make and cut the shortbread ahead of time and then bake them as needed.
What if I don’t have white chocolate chips?
You can substitute any chocolate chips you have on hand, but the flavor will change somewhat. Milk chocolate or dark chocolate would offer a different, yet still delicious, taste!
