Cranberry White Chocolate Shortbread Cookies Food

CRANBERRY-WHITE CHOCOLATE SHORTBREAD

Steps:

• Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
• Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
• Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

CRANBERRY-WHITE CHOCOLATE SHORTBREAD

Steps:

• HEAT oven to 350°F Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
• DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
• BAKE 10 to 14 minute or until lightly browned. Cool 5 minute on baking sheets. Remove to wire racks; cool completely.

CRANBERRY WHITE CHOCOLATE SHORTBREAD COOKIES

Steps:

• BEAT softened butter with sugar. Then stir in flour. Stir in dried cranberries and white chocolate chips.
• DROP rounded tablespoonfuls on ungreased cookie sheet.
• BAKE at 350°F for 10-14 minutes or until lightly browned. Cool 5 minutes and then remove from cookie sheet. Cool completely on wire racks.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.

CRANBERRY CHOCOLATE SHORTBREAD

Steps:

• Preheat oven to 350.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add flour mix well.
• Stir in chocolate and cranberries.
• Drop by rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
• Bake 10-14 minutes or until lightly browned. Cool 5 minutes on baking sheets.
• Remove to wire rack, cool completely.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

CRANBERRY WHITE CHOCOLATE SHORTBREAD

Steps:

• 1. Preheat oven to 350. Beat butter and sugar in large bowl w/ electric mixer until light and fluffy.
• 2. Add flour and mix well. Stir in chocolate chips and cranberries.
• 3. Drop rounded tablespoon of dough, apart, onto I greased baking sheet. Flatten each ball of dough slightly.
• 4. Bake 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheet. Store in airtight container at room temperature up to one week or freeze.