Christmas is just a few days away and I've been busily putting together boxes of goodies to give to friends and family. But I thought I'd take a moment to share this quick recipe. They're my shortbread cookies drizzled with melted white chocolate and topped with dried cranberries. It's my simple yet festive way to dress up these classic cookies for the holidays :-)
White Chocolate and Cranberry Shortbread Cookies
Makes about 4 dozen cookiesAllergy note: contains wheat and dairy ingredients
2 cups butter (4 sticks), softened to room temperature
1 1/4 cup granulated sugar
4 cups all-purpose flour
1 tsp. salt
2 cups white chocolate chips
2 tsp. vegetable oil
3/4 cup dried cranberries
In a large mixing bowl, cream butter and sugar till smooth. Add flour and salt; mix until combined. Using a small cookie scoop, place the cookie dough onto the prepared baking sheet about 2 inches apart. Gently press down on each cookie to flatten them then bake for 20 minutes or until lightly brown. Cool completely.
In a small bowl, melt white chocolate chips and vegetable oil in either the microwave (make sure to use a microwave safe bowl) or a double boiler. For the microwave method, heat the chocolate chips only 15 to 20 seconds at a time, stirring the white chocolate and then returning to the microwave until it is completely melted. For the double boiler method, make sure not to boil the water and do not allow the bottom of the bowl to touch the water.
Drizzle melted white chocolate using a spoon on a few cookies. Top with some dried cranberries. Repeat this process until all the cookies are decorated. If desired, use any leftover melted white chocolate to lightly drizzle over the dried cranberries.
Allow for the white chocolate to set (you can speed this up by placing the cookies in the refrigerator for 10-15 minutes). Serve immediately or store in an airtight container in the refrigerator for up to two weeks.
Have a very Merry Christmas and Happy New Year everyone!