Cranberry White Chocolate Shortbread Recipes

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.

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.

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.

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.