Cranberry Macadamia Nut White Chocolate Shortbread Cookies

Cranberry Macadamia nut shortbread

Hello everyone! I hope this new year brings you much happiness. I’ve been taking it so easy these days that I almost missed posting a recipe for this month! I made these shortbread cookies for part of my annual holiday cookies and fudge gift boxes last month. But you don’t need a special occasion to make these. Any day is a good day for cookies! This recipe makes 24 cookies.

INGREDIENTS:

  • 2 cups all purpose flour
  • 2 sticks butter (softened to room temperature)
  • 1/2 cup sugar
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries
  • 1/4 cup chopped macadamia nuts

DIRECTIONS:

  1. Preheat oven to 350F degrees.
  2. Cream the butter and sugar in a mixing bowl (mix together until creamy.)
  3. Add flour 1 cup at a time until all of the flour is well incorporated with the butter and sugar.
  4. Mix in white chocolate, cranberries and macadamia nuts. The dough will be very thick.
  5. Form 1 1/2 inch balls (flatten them if you wish) and place them on cookies sheets. NOTE: These cookies do not expand so you can place them about one inch apart.
  6. Bake for 10 minutes (for moist center) or until you see the edges turning brown. Cook 12 minutes if you like a harder shortbread cookie.
  7. Let cool on cookie racks and store in air tight containers.