Get festive with these Cranberry White Chocolate Shortbread Cookie Sticks. Melt in your mouth delicious! You may need to double the recipe, these go fast!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Cookies
Cuisine: American
Keyword: christmas cookie, cranberry cookie, shortbread cookie sticks, white chocolate
Line a 15x10-inch baking sheet with parchment paper. Set aside. Preheat oven to 350 degree.
In a large mixing bowl, beat butter with powdered sugar, and vanilla extract until creamy. Add in flour and beat until combined. Fold in dried cranberries.
Drop dough into center of baking sheet, and using the heels of your hand, press dough into a large rectangle. You want the dough to be the same thickness throughout, so keep pressing until you have a rectangle about 12x10-inches and about 1/4-inch thick.
Bake for 20-25 minutes, until edges begin to lightly brown. Remove from oven and immediately cut into strips using a pizza cutter. Once cooled, drizzle with melted white chocolate and add sparkly white sanding sugar for a garnish. ENJOY!
Notes
Melting chocolate: To melt the chocolate chips, I microwave them in a glass bowl in 30 second increments. Stir the chocolate between each interval until it’s completely melted and smooth.
Use softened butter. Cold butter is more difficult to work into the dough and disrupts the consistency of the shortbread cookies.
Storing: Store covered at room temperature. You can freeze these cookies but they will lose some of their crispiness, so I prefer them served soon after baking.
No pizza cutter? You can use a very sharp knife to cut these bars. Cut carefully to keep the shape of the sticks and make clean lines.