Description
This Cranberry White Chocolate Shortbread recipe offers a delightful blend of buttery, crumbly shortbread studded with tart dried cranberries and topped with a luscious drizzle of melted white chocolate. Perfect for holiday gatherings or anytime you crave a sweet, festive treat, these shortbreads combine simple ingredients into an elegant, flavorful dessert.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup dried cranberries (Craisins)
Topping
- ¾ cup white chocolate chips, melted
- White sanding sugar, for garnish (optional)
Instructions
- Prepare Baking Sheet and Oven: Line a 15×10-inch baking sheet with parchment paper and set aside. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
- Mix Butter, Sugar, and Vanilla: In a large mixing bowl, beat the softened unsalted butter with powdered sugar and vanilla extract until the mixture is smooth and creamy, creating a fluffy base for the dough.
- Add Flour and Cranberries: Gradually beat in the all-purpose flour until just combined, then fold in the dried cranberries gently to distribute them evenly throughout the dough without overmixing.
- Shape the Dough: Drop the dough in the center of the prepared baking sheet. Using the heels of your hands, press and spread the dough into a large rectangle about 12×10 inches and roughly ¼ inch thick, ensuring an even thickness for uniform baking.
- Bake the Shortbread: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the edges start to turn a light golden brown, carefully watching to prevent overbaking.
- Cut and Cool: Remove the shortbread from the oven and immediately cut it into strips using a pizza cutter while still warm but not hot. Allow the shortbread to cool completely on the baking sheet so it firms up.
- Drizzle with White Chocolate and Garnish: Once cooled, drizzle the melted white chocolate evenly over the shortbread. Sprinkle with white sanding sugar for a sparkling decorative touch, and then let the chocolate set before serving. Enjoy your festive treats!
Notes
- Press the dough evenly to ensure uniform thickness and baking.
- Cutting the shortbread while warm helps to get clean edges without cracking.
- Use parchment paper to prevent sticking and for easy cleanup.
- Store shortbread in an airtight container at room temperature for up to one week.
- For an extra festive look, use colored sanding sugar or add a touch of orange zest to the dough.
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
