Cranberry Shortbread Cookies
These Cranberry Shortbread Cookies are so delicious and pretty for the Holidays! A crumbly, soft and buttery sliced shortbread with dried cranberries and nuts topped with melted white chocolate.
Servings: 15
Calories: 210kcal
Ingredients
- 10 Tablespoons unsalted butter room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 1/2 cups unbleached flour
- 1 cup sweetened dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup white chocolate chips
Instructions
- In a stand mixer, or with a hand mixer in a medium sized mixing bowl, cream together butter and vanilla extract.
- Add the powdered sugar and salt and mix until combined and smooth.
- Slowly add flour and mix well (scrape down bowl as needed). Fold in cranberries and chopped pecans (batter will be crumbly).
- Transfer dough to plastic wrap and press dough into a round log. Put the dough in the freezer for 45 minutes.
- Preheat the oven to 350 degrees and take the dough out of the freezer and unwrap (let sit for 5-10 minutes if it is too hard to cut).
- Cut dough into 1/2 inch slices and put them on a baking sheet that has been lined with parchment paper and bake for 10 minutes (rotate the pan after 5 minutes).
- Remove from the oven when the bottom of the cookie starts to brown and let cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
- Once the cookies are cool, heat the white chocolate in a microwave safe bowl in 30 second increments until melted.
- Transfer the white chocolate to a zippered bag and cut the tip off to drizzle over cookies.
- Let cookies cool completely and enjoy!
Nutrition
Serving: 15g | Calories: 210kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 85mg | Potassium: 51mg | Fiber: 1g | Sugar: 14g | Vitamin A: 237IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg