Cranberry Shortbread Cookies
Cranberry shortbread cookies are buttery, soft, and they melt in your mouth! Hands down, one of the best Christmas cookies to make and share.
Servings: 28
Calories: 124kcal
Ingredients
- 1 cup salted butter (softened, but not melted)
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup corn starch
- ½ cup finely chopped dried cranberries
- ½ cup white chocolate chips
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- Preheat oven to 325 F.
- In a large bowl use an electric mixer to cream the butter until light and creamy.
- Mix in the vanilla.
- Gradually add the icing sugar to the butter mixture beating well.
- In a medium bowl mix together the flour and cornstarch.
- Gradually stir the flour/cornstarch mix into the creamed mixture until just incorporated.
- Fold in the cranberries and white chocolate. Mix just enough to evenly combine.
- Use your hands to form the dough into a ball.
- On a floured surface roll the dough to ¼ inch thick.
- Use a 2 ½ inch round cutter to cut out cookies and place on prepared pans.
- **Chill the dough for about 30 minutes before baking.**
- Bake for about 18-20 minutes, until just set and very lightly browned on the edges.
- Allow to cool on the pans for 5 minutes before removing cookies to wire rack to cool completely.
Notes
The calories shown are based on the recipe making 28 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 124kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 61mg | Potassium: 18mg | Fiber: 1g | Sugar: 5g | Vitamin A: 203IU | Calcium: 9mg | Iron: 1mg