White Chocolate Cranberry Shortbread Cookies
Developing this recipe reminded me of the Pillsbury refrigerated cookie rolls you find at grocery stores.
Why? Because I had a slice and bake cookie in mind. Growing up my family would buy these cookies and either throw them in the freezer and forget about them until the craving for a cookie hit or baked them immediately.
In either case letting these cookies firm up in the fridge or freeze for a few, and then slicing them into medallions made baking these cookies so easy and convenient.
Making your own slice and bake cookie rolls can be the same. They can be baked immediately, or thrown into the depths of your freezer. Creating your own also gives you the opportunity to get creative with your mix-ins and flavor combinations.
So imagine to nobody’s surprise that I made a cranberry white chocolate shortbread slice and bake. This would be the 2nd white chocolate cranberry dessert I’ve made this month.
Just like most traditional shortbread cookies these have a nice tender crumb and the white chocolate and cranberries provide a chewy, sweet, and tart flavor to these easy to make cookies.
White Chocolate Cranberry Shortbread Cookies
Ingredients
- ½ cup + 2 tablespoons (113g) light brown sugar
- 1 cup (226g) unsalted butter, softened
- 2 ½ cups (339g) all-purpose flour
- ½ tsp kosher salt
- 1 cup (100g) dried cranberries
- 1 cup (113g) white chocolate, chopped
Instructions
- Using a hand mixer or stand mixer cream together the sugar and butter until butter appears fluffy. For about one minute.
- Add in flour and salt and mix until fully combined.
- Mix in the white chocolate and dried cranberries.
- Tear off about 5 inches of parchment paper and lay flat on the workspace.
- Dump half of the shortbread dough onto the parchment paper packing the dough together.
- Tightly wrap and roll the parchment paper around the dough in a log form until fully covered. Shape dough as you roll to make it smooth.
- Repeat with the other half of the dough.
- Refrigerate for at least 2 hours or until the dough is firm.
- Place the oven rack in the middle of the oven. Preheat to 350°F.
- Unroll the dough from the parchment paper. Using a knife, slice about ½ inch thick slices of dough and place on a parchment lined cookie sheet.
- Bake for 14-16 minutes, or until edges are slightly browned.
- Let cookies cool for 5 minutes before transferring to a wire rack to completely cool.
These shortbread cookies can be left at room temperature for up to a week.
