Ingrédients pour Cranberry White Chocolate Shortbread
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Comment préparer Cranberry White Chocolate Shortbread
- Preheat oven to 350°F (175°C). Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar in a large bowl until light and fluffy.
- Gradually add 2 ½ cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup white chocolate chips and 1 cup dried cranberries.
- Drop rounded tablespoons of dough, about 2 inches apart, onto ungreased baking sheets.
- Gently flatten each cookie slightly with a fork.
- Bake for 12-14 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
24g
Carbs
4g