Zutaten für Cranberry Chocolate Shortbread
- 1 cup (2 sticks) butter
- ¾ cup granulated sugar
- 2 ½ cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup dried cranberries
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Zubereitung von Cranberry Chocolate Shortbread
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar using an electric mixer until light and fluffy (about 3-5 minutes).
- Gradually add 2 ½ cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup dried cranberries and 1 cup white chocolate chips.
- Drop rounded tablespoons of dough, about 2 inches apart, onto the prepared baking sheets.
- Gently flatten each cookie with a fork.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
28g
Fat
28g
Carbs
5g
