CRANBERRY-WHITE CHOCOLATE SHORTBREAD
Shortbread, so tasty on its own, is even more delicious with add-ins like chopped white chocolate and chewy dried cranberries.
Provided by My Food and Family
Categories Chocolate Recipes
Time 29m
Yield 4 doz. or 48 servings, 1 cookie each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
- Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
- Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 9 g, Protein 1 g
CRANBERRY CHOCOLATE SHORTBREAD
Shortbread with dried cranberries and white chocolate. Yield of cookies depends on the size of your cookies.
Provided by Calee
Categories Drop Cookies
Time 29m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add flour mix well.
- Stir in chocolate and cranberries.
- Drop by rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
- Bake 10-14 minutes or until lightly browned. Cool 5 minutes on baking sheets.
- Remove to wire rack, cool completely.
CRANBERRY-WHITE CHOCOLATE SHORTBREAD
I've been making these cookies for a few years now and they have always been a hit! They have a very nice presentation and seem like they are much more difficult to make than they are, not to mention they are very tasty too. They are also very easy to make - I usually substitute a bag of white chocolate chips for the Baker's chocolate to make it even easier.
Provided by robin
Categories Drop Cookies
Time 29m
Yield 48 Cookies
Number Of Ingredients 5
Steps:
- HEAT oven to 350°F Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
- DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
- BAKE 10 to 14 minute or until lightly browned. Cool 5 minute on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 123.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.8, Carbohydrate 12.5, Fiber 0.4, Sugar 4.3, Protein 1.2
DRIED CRANBERRY SHORTBREAD
This is a tasty treat from Martha Stewart Holiday Cookies 2005. It doesn't make a lot of cookies, but it's super easy.
Provided by Az B8990
Categories Dessert
Time 1h
Yield 1 dozen, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F with rack in center.
- Put butter, sugar, vanilla, flour, and salt, in large mixing bowl. Stir together by hand until combined, but not creamy. Stir in dried cranberries.
- Press dough evenly into 8" square baking pan.
- Bake until firm and pale golden, about 30 minutes.
- Let cool in pan on wire rack about 20 minutes.
- Run knife around edges to loosen from pan and move to work surface, right side up.
- Cut out using cookie cutter, or cut in to squares using knife.
Nutrition Facts : Calories 730.4, Fat 46.7, SaturatedFat 29.2, Cholesterol 122, Sodium 298.7, Carbohydrate 71.7, Fiber 2.2, Sugar 22.9, Protein 7
CRANBERRY SHORTBREAD
I don't usually make shortbread, but this recipe comes from a great cookbook [The Joy of Cranberries: That Tangy Red Treat], so I figure its gotta be a good one!
Provided by Sydney Mike
Categories Dessert
Time 1h
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F.
- Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
- Stir in cranberries, then form into a ball & knead until smooth.
- Divide dough in half.
- On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
- Use a knife & cut into 24 2"x1" strips, then place these strips 1 inch apart on an ungreased baking sheet.
- Bake 20-26 minutes or until bottoms just start to brown.
- Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.
Nutrition Facts : Calories 132.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 25.6, Carbohydrate 14.3, Fiber 0.4, Sugar 4.3, Protein 1.4
CRANBERRY SHORTBREAD BARS
Look at the lovely confection our Test Kitchen came up with when it combined cranberries, coconut and white chocolate! Colorful and tasty, these bars and a glass of milk make the perfect treat after a dusty afternoon of raking leaves. TIP: Wrapped in colored cellophane and ribbons, Cranberry Shortbread Bars are pretty enough to double as quick holiday gifts, don't you think?
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread remaining mixture into a greased 13x9-in. baking dish. Bake 10 minutes., Meanwhile, in a small saucepan, combine sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir 5 minutes or until thickened. Remove from heat; stir in walnuts. , Spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars.
Nutrition Facts : Calories 205 calories, Fat 12g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 101mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY SHORTBREAD STARS
My family loves shortbread and I love cranberries, so I decided to put the two together. The star shape is a festive addition to my holiday cookie tray. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries., Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 87 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY ORANGE SHORTBREAD
Treat your guests to these homemade cranberry-orange shortbread bars - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, beat butter, powdered sugar, granulated sugar and orange peel with electric mixer on low speed until blended. Add vanilla. Beat on medium speed until light and fluffy. Stir in flour, cornstarch and salt. Stir in cranberries. Press dough evenly in pan.
- Bake 30 to 32 minutes or until set. Cool completely in pan on cooling rack. Use foil to lift out of pan. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 106, Carbohydrate 13 g, Fat 1, Fiber 1/2 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 69 mg
HOMEMADE CHOCOLATE SHORTBREAD
This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. -Sarah Bueckert, Austin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 127 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE CHOCOLATE CRANBERRY SHORTBREAD
Here's a favorite shortbread recipe, prepared in the traditional pan method. I've ramped them up a bit by adding orange zest, mini chocolate chips, and cranberries! We tried several combinations one day, and this was the standout!
Provided by spicyperspective
Categories Dessert
Time 21m
Yield 16 triangles
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- With an electric mixer, beat the butter, sugar vanilla and orange zest until light and fluffy. Add the flour and salt. Beat until just combined.
- Then add the chocolate chips and cranberries.
- Divide the dough until two pieces. Press them evenly into 2- 8 inch round cake pans. Bake for 11-12 minutes-until golden around the edges.
- With a small sharp knife, score the shortbread into 8 wedges per pan.
- Allow to cool in the pans another 10 minutes. Then flip out of the pans the gently separate in to wedges.
Nutrition Facts : Calories 122.3, Fat 6.9, SaturatedFat 4.3, Cholesterol 15.2, Sodium 37.7, Carbohydrate 14.7, Fiber 0.5, Sugar 8.3, Protein 1
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CHOCOLATE CRANBERRY SHORTBREAD COOKIES - SWEETEST MENU
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5/5 (1)Total Time 1 hr 38 minsCategory CookiesCalories 258 per serving
- In a large mixing bowl, add butter and beat with an electric mixer until pale and creamy. Add sugar, vanilla extract and flour and beat briefly until a soft cookie dough forms.
- Roughly chop chocolate into small pieces. Add chocolate and cranberries to cookie dough and beat briefly until combined.
- Place the dough on a piece of baking or wax paper and use your hands to mould the dough into a long circular roll. Roll the dough in the baking paper and squeeze the ends shut (like a paper covered lolly) or cover with cling wrap. Place in the fridge for at least 30 minutes.*
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Use a large knife to cut cookies into 1/2 inch thick slices. Place cookie dough on a baking tray lined with baking paper. Bake cookies for approximately 15-16 minutes or until golden on the edges. Leave to cool completely.
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