White Chocolate and Cranberry Shortbread Cookies
By Chef Iris & Monica, The Reserve Golf Club
Chef Iris loves cranberries and Monica, our long-time Server loves white chocolate. So, when asked to come up with a cookie, they immediately agreed it should combine their favorites. After several tries, this is the cookie they settled on, containing both sweet and tart notes perfect for fall and winter seasons.
Ingredients
1 cup Fresh Cranberries
¾ cup White Chocolate Chips
2 cups Unsalted Butter, softened
½ cup Light Brown Sugar
½ cup Granulated Sugar
1 Egg
1 teaspoon Vanilla Extract
½ teaspoon Salt
½ teaspoon Baking Powder
3 ¾ cups All-Purpose Flour
Directions
Add cranberries to a food processor with 2 Tablespoon of flour; pulse to a coarse chop. Cream butter, and both sugars in mixer until light and creamy. Add vanilla extract and egg and mix well. Combine remaining flour, salt and baking powder; add to mixer 1 cup at a time until well blended. Fold in chopped cranberries and white chocolate and mix well. Using a small scoop, drop dough onto baking sheets, pressing each cookie down slightly. Bake for 10-15 minutes until golden.