White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookies made with fresh cranberries and chunks of white chocolate are irresistible!
Servings: 20 cookies
Ingredients
- 1 cup unsalted butter (this is 2 sticks)
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- pinch of salt
- 2 cups all purpose flour Note: to measure accurately, first fluff the flour, then scoop lighty, and level off with the straight back of a knife without compacting the flour.
- 1 cup fresh cranberries (dry them well if you've rinsed them)
- 4 ounces white chocolate, chopped in small chunks
Instructions
- Cream the room temperature butter, sugar, vanilla, and salt together. I do this in my food processor. You can do it in a stand mixer or by hand if you prefer.
- Add the flour and pulse about 20 times until the mixture gets crumbly.
- Add the cranberries and chopped white chocolate and pulse to chop the berries and bring the dough together. You may need to stop and re-arrange the dough. The dough will be moist and still crumbly at this stage.
- Turn the dough out onto a flour dusted surface and knead once or twice to bring the dough together. Add an extra sprinkle of flour if it seems very wet or sticky.
- Form into a rough log shape, about 11-12 inches long.
- Wrap the log in plastic and use the plastic to smooth out the shape of the log.
- Chill the dough until firm, about 3 hours, or overnight. Note: I like to wrap the log in a terrycloth hand towel to help keep its round shape as it chills.
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Slice the dough into thick 1/3 inch slices. Use a very sharp serrated knife and a little back and forth sawing motion to slice through the dough. This helps to minimize crumbling as you cut through the cold chocolate and berries.
- Place the cookies on a parchment lined baking sheet, 2 inches apart. I recommend a stainless steel, non-insulated cookie sheet for best results.
- Bake in the preheated oven for about 18 minutes. The cookies will still be quite pale, but starting to turn golden just around the very edge. Note: I like my shortbread cookies soft, but if you want them crunchier, bake for a few more minutes. The exact time will depend on how thick you have sliced your cookies.
- Allow to cool on the pan for a few minutes before transferring to a rack. Be careful, the cookies are delicate when warm.
Notes
- I prefer to bake each cookie sheet separately rather than to bake them together on different racks.
- These cookies are delicious warm but they are very delicate ~ they need to cool completely to firm up.
Nutrition
Calories: 180 kcal · Carbohydrates: 19 g · Protein: 2 g · Fat: 11 g · Saturated Fat: 7 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 3 g · Trans Fat: 0.4 g · Cholesterol: 26 mg · Sodium: 7 mg · Potassium: 37 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 288 IU · Vitamin C: 1 mg · Calcium: 16 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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