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White Chocolate Cranberry Shortbread Recipe

Course Dessert
Author Jenn Quillen


  • 1 cup butter softened
  • 1 box 3.4 ounce white chocolate instant pudding mix
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1/2 cup dried cranberries chopped
  • 1.5 ounces White Chocolate Baker's Secret Chocolate Bars
  • about 1/4 cup white chocolate chips


  1. Preheat oven to 300. Lightly grease a tart pan or round pie plate. (Or use a square baking pan)
  2. In a mixing bowl, beat together butter, pudding, sugar and salt until mixed well. Add flour. Be patient, this mixture will seem like it's doomed! Continue to mix and it will eventually go from small crumbles to a dough. As soon as that happens, stop beating.
  3. Press dough into your prepared pan and use your fingers or the back of a spoon to even it out.
  4. Prick dough with a fork. Sprinkle cranberries on top and press into the dough.
  5. Score the shortbread before baking. Gently press a knife about halfway into the dough in the pan with a knife or pizza cutter.
  6. Bake for 35-40 minutes or until golden brown.
  7. Remove from oven and cut shortbread on the score lines. Do this while warm before cooling completely.
  8. When cool, melt white chocolate in a microwave safe dish in 20 second increments until melted. Drizzle with a spoon over shortbread. Let set and serve.