The Secret's Out: White Chocolate Cranberry Shortbread

Monica Switzer

I can remember as a very young girl making my first batch of cookies and instantly recognizing the joy that something warm and homemade can bring to everyone in your family. That's when I fell in love with baking.

As Christmas comes, my baking list grows long and I begin to have to prioritize what I will make. This year I thought through my little family's heritage and the many nations we represent. After writing and rewriting my baking list I've made sure that Scottish, Irish and Italian are predominantly represented (I'm going to have to learn a couple new dishes to better represent my husbands side!).

A couple of weekends ago I made my first batch of Christmas Shortbread for the season and we served it at Tabitha's Closet on the Friday and Saturday of our first set of shopping buses that came from a nearby city.

It turns out you loved it as much as our family does and the recipe has officially be requested!

Well I won't keep it a secret, I kind of like sharing :)

This recipe is adapted from here.

White Chocolate Cranberry Christmas Shortbread

(picture courtesy of Chris Hartman photography)

1 cup of salted butter, softened
1/2 cup sugar

2 tablespoons cream
1 teaspoon pure vanilla
1/4 teaspoon salt
2 1/2 cups flour

3/4 cup white chocolate chips
3/4 cup dried cranberries

How To:
Cream together butter and sugar. Add in the cream and the vanilla, mixing well. Combine flour and salt in a small bowl and then stir into butter mixture.  It can get a little tough to keep mixing and this is where I will often use my hands to mix it all together (make sure you wash them first).  Add in the white chocolate chips and then the cranberries.

Roll into two equally sized logs and wrap them tightly in plastic wrap (see original recipe for additional step-by-step photos). I do them about 1 1/2 to 2 inches round. 

Chill in the fridge for a few hours (if you're in a hurry, I have speed chilled them in the freezer. It works, but I found them a little more crumbly to cut into cookies. If you have the time, don't skip the fridge!). 

Preheat oven to 375 degrees F. Unwrap logs and cut with a sharp knife into cookies about 1/4 inch thick.

Bake on greased cookie sheet (these will hardly spread so they can be close together) for about 10 minutes. The key to these is to NOT over bake them! Allow to cool (at least slightly) before enjoying!

I hope these become a new favourite in your household to! 


Merry Christmas!



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