Cranberry & White Chocolate Shortbread | Recipes

Cranberry & White Chocolate Shortbread

(490) Ratings:
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Makes:48 bars

With the irresistible combination of sweet white chocolate and tart cranberries, everyone will want to try these yummy shortbread cookies. Better bake some extras!


1 ¾ cups 425 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL corn starch
½ tsp 2 mL salt
1 cup 250 mL unsalted butter, room temperature
¾ cup 175 mL icing sugar
1 tsp 5 mL vanilla extract
½ cup 125 mL dried cranberries
½ cup 125 mL white chocolate chips
icing sugar for dusting (optional)


  1. Preheat oven to 300°F (150°C). Grease and line a 9” x 13” (3 L) baking pan with parchment paper overlapping two sides for easy removal.
  2. Combine flour, corn starch and salt in a large mixing bowl.
  3. Beat butter icing sugar and vanilla until creamy. Stir in flour mixture, cranberries and chocolate chips. Pat evenly into prepared pan. Prick with a fork.
  4. Bake in preheated oven for 40 to 50 minutes or until deep golden around edges. Let stand in pan on wire rack for 30 minutes. Using parchment paper, lift out of pan. Slice into bars while still warm. Cool completely. Dust with icing sugar if desired.

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