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Cranberry & White Chocolate Shortbreads


Cranberry White Chocolate Shortbreads: Preheat your oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. Have ready a 9 inch (23 cm) tart pan with a removable bottom. Butter the bottom of the pan.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until combined. Beat in the vanilla extract, if using. In a separate bowl whisk together the all purpose flour with the salt. Add this mixture to the butter and sugar mixture and beat just until incorporated. Fold in the dried cranberries and white chocolate chips.

Press the shortbread evenly into the tart pan. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. 

Place in the preheated oven and bake until the shortbread has turned a golden brown color, about 30 to 35 minutes. Transfer shortbread to a wire rack to cool for 5 to 10 minutes before removing from tart pan. Place the shortbread round on a cutting board and cut into 12 wedges. Cool completely on a wire rack.

Makes 12 shortbread wedges. 

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Cranberry White Chocolate Shortbreads:

1/2 cup (113 grams) unsalted butter, at room temperature

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon (2 grams) pure vanilla extract (optional)

1 cup (130 grams) all-purpose flour

1/4 teaspoon (1 gram) salt

1/4 cup (30 grams) dried cranberries (or cherries)

1/4 cup (40 grams) white chocolate chips or chunks