Dried Cranberries & White Chocolate Shortbreads
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • Butter, softened- ½ cup
  • Sugar- ¼ cup
  • Vanilla extract- 1 tsp
  • All-purpose flour- 1 cup
  • Salt- ¼ tsp
  • Dried cranberries- ¼ cup (or add raisins)
  • White chocolate- ¼ cup
Instructions
  1. Preheat the oven to 325 F or 165 C.
  2. Use a 9-inch tart pan with removable bottom or use small individual tart pans.
  3. Spread the pan with melted butter.
  4. Use slightly softened & unsalted butter.
  5. To a bowl, add the butter & sugar.
  6. Using a hand mixer, beat well for 3 minutes.
  7. If using a stand mixer use the paddle attachment for mixing the butter & sugar.
  8. Add the vanilla extract, beat well.
  9. In a bowl, combine flour with salt.
  10. Add the flour to the butter-sugar mixture.
  11. At low speed, beat for a few minutes.
  12. The mixture will have a crumbled texture. It wouldn't turn into a dough-like consistency.
  13. Add the dried cranberries & white chocolate, combine well using a spatula.
  14. You can replace dried cranberries with raisins.
  15. If using a 9-inch tart pan, add the mixture to the pan & press firmly onto the pan.
  16. If using small individual tart pans, add 2 to 3 tablespoons of the mixture to the pan & press onto the pan.
  17. If you don't have a tart pan, you can make the shortbread in a cupcake liner.
  18. Using a fork prick the surface of the shortbread.
  19. Place the pan in the preheated oven.
  20. Bake for 35 minutes till the shortbread turns golden brown in color.
  21. Take the pan out of the oven, and let cool down for a few minutes.
  22. If it's a 9-inch shortbread, cut into wedges & enjoy.
  23. These are rich, buttery & melt in your mouth shortbreads.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/dried-cranberries-white-chocolate-shortbreads/