This will be your next go-to Holiday Cookie recipe!
These are easy to make and look very festive on any cookie platter.
The original inspiration is from Sugar and Spice and All Things Iced where they also include pistachios in the recipe for an added pop of colour!
Tips: After originally sharing these on FB, testers said that the cookie dough came out dry and crumbly. So be sure to combine all of the ingredients well, reduce the amount of cranberries/chocolate chips/nuts if needed and refrigerate the dough for at least two hours {overnight or in the freezer would be even better}.
The goods:
1 1/2 cups butter
1 cup sugar
1 tsp vanilla
3 1/2 cups flour
1/2 tsp salt
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup nuts {I used walnuts}
Combine ingredients well. Place dough on wax paper and roll into a log about 2.5 inches thick. Refrigerate for at least two hours. Slice into 1/4 inch rounds and place on non-stick baking sheet. Bake at 350° for 10-12 minutes or until the edges are just starting to brown.
While I didn’t make these for my Christmas Cookie Exchange this year, they are right on the top of the list for next year.
These cranberry and white chocolate shortbread cookie not only look good but they taste yummy too!
love the fruity/desserty combo! looks deelish!